Recipe

Church Supper Chicken And Dressing Casserole Recipe


Church Supper Chicken And Dressing Casserole Recipe
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.

Rosemaryblu

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Ingredients
  • 1-8 ounce package Pepperidge Farm Herb Stuffing Mix
  • 3 cups cooked, coarsely cut chicken
  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 6 eggs, slightly beaten
  • SAUCE
  • 1 can Campbell's Cream of Mushroom Soup
  • 1 cup sour cream
  • 1-4 ounce can pimiento

Directions
  1. In large bowl, prepare stuffing mix as directed
  2. Pack firmly in a 9 X 13 casserole dish or pan
  3. Place cooked chicken on top
  4. In pan, melt butter, blend in flour, add seasonings and broth, whisking constantly
  5. Remove from heat and *slowly* add slightly beaten eggs
  6. Cook 1 minute longer
  7. Pour over chicken
  8. Bake at 350 degrees for 45 minutes
  9. In pan, heat soup, sour cream and pimiento, slowly
  10. Serve over each serving of the chicken and dressing

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Comments


You said the magic word...EASY!!! This sounds really good!


Love this.


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