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Community Recipe
from [martycampbe11]
CHICKEN CASSEROLE

CHICKEN CASSEROLE

MY FRIEND SUZANNE'S RECIPE

  • Yield: 8 servings ( Serving Size: servings )
  • Prep time:30 Minutes
  • Cook time:30 Minutes

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 (I use Stovetop)
  • 2/3 CUP WATER
  • 1/3 CUP MELTED BUTTER

Preparation

COOK SOUP, MILK AND CHEESE OVER LOW HEAT UNTIL CHEESE IS COMPLETELY MELTED.

POACH, SAUTE OR BROIL CHICKEN UNTIL JUST DONE, OR USE THE ROTISSERIE CHICKEN...(MUCH EASIER AND JUST AS GOOD)

COOL CHICKEN.

CUT OR SHRED CHICKEN INTO BITE-SIZED PIECES.

PUT CHICKEN IN 13X9 PAN AND POUR CHEESE MIXTURE OVER IT.

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.

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CHICKEN CASSEROLE recipe

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