CHICKEN CASSEROLE
FROM SUZANNE
Yield: 8 servings ( Serving Size: servings )
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Ingredients
- 2 LBS CHICKEN PARTS, (OR I USE 1 WHOLE ROTISSERIE CHICKEN FROM THE GROCERY STORE)
- 2 CANS CREAM OF CHICKEN SOUP
- 1/2 CUP MILK
- 1/2 LB. VELVEETA (the SMALL block is 1 lb!)
- 2 CUPS PEPPERIDGE FARM STUFFING (although I use Stovetop)
- 2/3 CUP WATER
- 1/3 CUP BUTTER-MELTED
Preparation
- MELT SOUP, MILK AND CHEESE OVER LOW HEAT.
- POACH, SAUTE OR BROIL CHICKEN UNTIL JUST DONE, OR USE THE ROTISSERIE CHICKEN...(MUCH EASIER AND JUST AS GOOD)
- COOL CHICKEN.
- CUT CHICKEN INTO BITE-SIZED PIECES.
- PUT CHICKEN IN 13X9 PAN AND POUR CHEESE MIXTURE OVER.
- THEN FOR TOPPING:
- MIX STUFFING, WATER AND BUTTER AND SPREAD OVER TOP. (or make the Stovetop)
- BAKE @ 350 DEGREES FOR ABOUT 30 MIN. OR UNTIL CHEESE BUBBLES.
December 2012
This recipe is a personal recipe added by martycampbe11 and has not been tested or endorsed by MyRecipes.
CHICKEN CASSEROLE Recipe at a Glance
- COURSE: Casseroles
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Poultry
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