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    CHICKEN DRESSING CASSEROLE


    Source of Recipe


    Aunt Saunny

    4 1/2c. Pepperidge Farm seasoned dressing mix
    1 c. melted butter
    2 cans cream of celery soup
    2 cans cream of chicken soup Save to serve over Casserole
    1 c. milk
    3 c. cooked(boiled or baked) & cut up chicken breasts (4-5)
    1 1/2 c. or 10 oz. frozen mixed veggies, slightly defrosted
    The small ones--they look like VEG-All
    2 tbsp. minced onion
    1 cup sliced mushrooms
    1/4 cup sweet salad cubes(pickle relish)
    1 jar pimientoes
    Dash of pepper

    Mix the first 2 ingredients together and put half in a 9 x 13 inch pan. Mix the remaining ingredients and pour over the mixture in the 9 x 13 inch pan, top with the remainder of the 1st mixture. Bake uncovered for 30-40 minutes in a 350 degree oven. Top should be brown. Heat cream of chicken soup to a boil and serve over individual servings on plate
 

 

 

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