Sunday, October 30, 2011

Indian Summer Chicken Casserole

Since all I feel like doing these days is eating, I thought I would share a recipe. This is what we had for dinner tonight.
3 or 4 large chicken breasts, cooked
2-10 ounce cans cream chicken soup
1 stick margarine
1/2 c. chopped celery
1/2 c. choppen onion
1 package Stove Top Stuffing Mix
1 c. milk
After cooking the chicken, reserve broth. Place chicken in the bottom of 9 x 13 pan. On top of chicken, spread undiluted cream chicken soup. In a saucepan, add one cup of the reserved chicken broth to the margarine. Mix in the onion and celery and cook until tender. Add the stuffing to the onion mixture, mix gently and spread over the soup/chicken mixture. Pour milk over all and bake at 350 degrees for 30 minutes.


  1. That sounds pretty good! We're having corn chicken chowder in the crock pot tomorrow!

  2. This is one of my favorite recipes from Gooseberry Patch. I need to make this soon!