Thanksgiving Casserole - cooking recipe
Ingredients
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1 pkg. Pepperidge Farm cornbread dressing
1 stick oleo
1 can cream of mushroom soup
1 can cream of chicken soup
4 large chicken breasts
medium onion, chopped fine
sage to taste (I use 1 level tsp.)
Preparation
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Stew chicken (slightly salted) until done.
Remove meat from bones and set aside after cutting into medium size pieces.
Melt margarine and add onion and sage.
Stir into dressing.
In a large, greased casserole, begin with a layer of dressing crumbs. Add a layer of chicken, then a can of mushroom soup diluted with 3/4 can of reserved chicken broth.
Again, a layer of crumbs and chicken, then cream of chicken soup diluted with 3/4 can of reserved chicken broth.
Top with crumbs and bake at 350\u00b0 until done.
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