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Recipe of the Month
Chicken Casserole
- 1 whole chicken
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 soup can of milk
- 1 onion, chopped
- 3 cups of broth
- 1 (7-ounce) bag herb-seasoned stuffing mix
- Margarine
In a large pot filled with water, boil chicken; debone. Save broth. Cut chicken in bite-sized pieces, and spread in greased 13 x 9-inch baking pan. Mix mushroom and chicken soups with milk and pour over chicken. Saute onion in a little broth. Mix onion and 3 cups of broth together. Pour over casserole. Sprinkle stuffing mix over top. Dot with margarine. Bake in preheated 350-degree oven for 30 minutes or until bubbly.
(Note: a half cup of chopped celery sauteed and added in with the onion tastes good, too.)
— Jennifer Kytta, Asheville, from the Mast Store Cooks: From Potluck Dinners to the Potbelly Stove cookbook, 2001
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