From the kitchen of Marlene Knewasser. I found this recipe in
1975 when we lived in Ohio. We used to make it for our Church
suppers because it was easy. One comment on freezing it...You
can make it ahead and freeze, but the stuffing should be made
fresh before you bake it, 'cause I think it gets very soggy and
"yucky". That's why I save all of my broth when I cook meat and
veggies, then freeze in 1 or 2 cup containers. Easy to defrost
and use later for soups, etc.
1975 when we lived in Ohio. We used to make it for our Church
suppers because it was easy. One comment on freezing it...You
can make it ahead and freeze, but the stuffing should be made
fresh before you bake it, 'cause I think it gets very soggy and
"yucky". That's why I save all of my broth when I cook meat and
veggies, then freeze in 1 or 2 cup containers. Easy to defrost
and use later for soups, etc.
1 whole chicken cooked and cubed (I use about 4 cups
diced white meat)
1 can cream chicken soup ( I use low fat)
1 can cream of mushroom or celery soup
Salt and pepper
Topping:
Mix together in a bowl:
1 small package 8 oz.-of Pepperidge Farm Herb Seasoned
Bread Crumbs
(Or just use Seasoned Bread Cubes)
1 stick butter melted
1 cup chicken broth
Cook 1 whole chicken, & save broth.
When cool, de-bone and cut chicken into pieces. (I use about 2
whole chicken breasts, cubed, use your judgement on the
amount.) Place chicken pieces into a 13x9 pan. Pour 1 cup
broth, and 2 cans of soup over the chicken. Mix together and
spread evenly in dish.
Put together the stuffing mixture. Spread topping evenly over
the chicken.
Bake at 375 for 30-40 minutes or until stuffing is golden brown.
Serves 4-6 people.
diced white meat)
1 can cream chicken soup ( I use low fat)
1 can cream of mushroom or celery soup
Salt and pepper
Topping:
Mix together in a bowl:
1 small package 8 oz.-of Pepperidge Farm Herb Seasoned
Bread Crumbs
(Or just use Seasoned Bread Cubes)
1 stick butter melted
1 cup chicken broth
Cook 1 whole chicken, & save broth.
When cool, de-bone and cut chicken into pieces. (I use about 2
whole chicken breasts, cubed, use your judgement on the
amount.) Place chicken pieces into a 13x9 pan. Pour 1 cup
broth, and 2 cans of soup over the chicken. Mix together and
spread evenly in dish.
Put together the stuffing mixture. Spread topping evenly over
the chicken.
Bake at 375 for 30-40 minutes or until stuffing is golden brown.
Serves 4-6 people.
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