My Mom’s Chicken Casserole, that’s all I need to say. It is so wonderful, comforting and tastes like home. My Grandmother also made this and I could eat the whole thing by myself. My whole family, including brother, their kids, well they all just love it and it reminds us of our mom.
1 pkg. Pepperidge Farm herb dressing
1 stick margarine
2 cans Cream of Chicken soup
4 large chicken breasts (or 1 chicken) stewed and shredded. I cook them with salt (at least 1 tsp.), pepper (1/2 tsp.), onion powder (1/2 tsp.), thyme (dash or two). I just sprinkle in the seasonings, you really can’t mess it up! If you really want to cheat and make it even easier, you could use a rotisserie chicken!
Chicken broth from the stewed chicken~ If you don’t have broth, then just use 1 can of broth or 1 bullion cube dissolved in water
Stew chicken until done, (save broth). Remove chicken and cut into pieces. In a medium size bowl melt margarine and stir into the dressing, you want it coated in butter but not soaked in it. If it seems a little too dry, melt a little more butter and stir in. Spray a large baking dish, then place a layer of the dressing on the bottom, then a layer of the shredded chicken.
Mix both cans of chicken soup with one can of broth. Pour half over the dressing and chicken layers in the baking dish. Layer again with chicken. Top with remaining dressing. Pour other half of the soup mixture over the top of the casserole. Bake at 350 degrees and 45 minutes or until it’s golden brown and bubbly. Enjoy!
This is extremely yummy with a side of white rice and green beans!