Church Supper Chicken And Dressing Casserole
From rosemaryblue 16 years ago
- 45 minutes to make
- Serves 10
This recipe was given to me by a wonderful cook. Made with chicken, Pepperidge Farm Herb Stuffing Mix, it is delicious. Topped with a wonderful sauce of sour cream, pimiento, cream of mushroom soup. Easy.
Ingredients
- 1-8 ounce package pepperidge Farm herb stuffing mix shopping list
- 3 cups cooked, coarsely cut chicken shopping list
- 1/2 cup unsalted butter shopping list
- 1/2 cup flour shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 4 cups chicken broth shopping list
- 6 eggs, slightly beaten shopping list
- SAUCE shopping list
- 1 can Campbell's Cream of Mushroom Soup shopping list
- 1 cup sour cream shopping list
- 1-4 ounce can pimiento shopping list
How to make it
- In large bowl, prepare stuffing mix as directed
- Pack firmly in a 9 X 13 casserole dish or pan
- Place cooked chicken on top
- In pan, melt butter, blend in flour, add seasonings and broth, whisking constantly
- Remove from heat and *slowly* add slightly beaten eggs
- Cook 1 minute longer
- Pour over chicken
- Bake at 350 degrees for 45 minutes
- In pan, heat soup, sour cream and pimiento, slowly
- Serve over each serving of the chicken and dressing
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" It was excellent "