Saturday, December 31, 2011

Sad Chicken Casserole

Ever have food that's delicious when you first have it somewhere else but when you make it at home it's just "eh". That's what this dish is. When I first had it several years ago living on the lake it was delicious. In reality I was probably starving, freezing, and someone else made it (and it's always better when someone else makes it!). It was a useful way to get rid of our chicken leftovers from when Brad and Christine were over but it wasn't as yummy as I remember and tasted pretty bland compared to some of the other food we've been experimenting with!
Chicken Casserole
(From the Nelsons)
1 small package Pepperidge Farm Stuffing
1 stick margarine
1 cup sour cream
1 can cream of chicken soup, undiluted (I used cream of mushroom)
Meat from one whole chicken or 4 chicken breasts, cooked
1 cup chicken broth
1. Melt margarine and mix with stuffing.
2. Place half of stuffing on the bottom of a 9x13 pan. Put cooked chicken (bite size) over stuffing.
3. Mix sour cream and soup and spread over chicken.
4. Spread remaining stuffing over top and pour 1 cup of hot chicken broth over the top. Bake at 350 degrees for 25 minutes.

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