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Chicken & Stuffing Casserole




Source of Recipe


internet


List of Ingredients




1 Chicken
2 C cornbread crumbs
2 C loaf bread crumbs
1 stick margarine
1 c sour cream
1 can cream of chicken soup
1 onion, diced
1 t pepper
dash salt
3/4 C celery, chopped
Sage to taste
1 qt chicken broth

Recipe



Cook one whole chicken. Take off the bone and cut into small portions. Put one cup of cornbread and one cup of loaf bread crumbs in the bottom of a large baking dish. Melt one stick of margarine and pour over crumbs. Put chicken pieces on top of crumbs. Mix together the sour cream, can of soup, diced onion, pepper, salt, celery and sage to taste. Mix all the ingredients & pour over chicken. Pour 1 qt chicken broth over all. Bake at 350ºF for one hour.

Notes: Found this in a cook book tonight and sure looks good. I am going to make soon and will let you know. The recipe does NOT tell you what to do with the rest of the crumbs but logic leads me to believe that you put over the top after all the other ingredients and then bake. So when I try it I will let you know. From Clinton County Auxillary Cookbook submitted by: Janice Brown

Recipe Review: I used three cups bread on the bottom of the pan, two wouldn't cover it. I only used a scant 2/3 cup sour cream because that's all I had. I put the other cup of cornbread on the top, then added a little more to cover. Don't think I would add all the margarine next time though as it was still floating on the bottom of the pan in places, I think it was too much. It's definately a keeper!!