Wednesday, October 21, 2009

Chicken And Stuffing

Got this recipe from my cousin's MIL. She kind of does things her own way, so, some things don't have measurements. Just use your own judgement...I did. But when using the spices, remember that the stuffing will have seasoning in it as well...don't overseason the chicken broth.


4 to 6 boneless chicken half breasts (about 3 - 4 cups of cooked chicken)
1 Medium Onion, diced
Seasoning Salt, Pepper, Garlic Powder, Oregano and Celery Seed to taste
2 Cans of Chicken Broth (or 3 - 4 cups of water)
Approximately 14 oz. of Stuffing (Stove Top, Peppridge Farm, etc...This is another thing where you just add the stuffing to your tastes.)
2 Cans of Cream of Celery Soup (you can substitute any creamed soup you have on hand. I used one can of cream of celery, one can of cream of chicken)
2/3 Cup of Milk
1 and 1/3 cups of Mayonnaise (don't use Lite Mayo)
2 Cups of Cheese (Cheddar or Mozzarella work best)

Cook the chicken in the chicken broth, onion and seasonings.
After chicken is cooked and then cooled, cut it into cubes.
Toss the chicken and stuffing together in a lightly greased 2 quart casserole dish.
Mix in the soup, milk and mayo and fold thoroughly. The mixture will be very moist.
Bake uncovered at 350 degrees for 30 - 45 minutes.
Top with cheese the last 10 minutes.

**This freezes well too. Prepare the casserole without baking and then freeze it (Don't add the cheese though!). Do not thaw before baking. Once ready to eat, put tin foil covered, unbaked casserole in the oven for one hour. Uncover and cook for 30 more minutes. When fully cooked, add the cheese and cook for 10 more minutes.**

Not exactly the healthiest casserole, but we certainly don't plan on making it a weekly staple. It does taste really good though.

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