Pepperidge Farm Chicken Casserole
Chicken and Cornbread Stuffing Casserole
Easiest Chicken Casserole
Swiss Cheese Chicken


From: "Carl" >
Am looking for a recipe that was on Pepperidge farm dressing years ago for
a chicken dressing casserole...seems to me it was much better then the new
one..thanks

Pepperidge Farm Chicken Casserole

1 chicken
1/2 cup butter
1 box (8 oz) Pepperidge Farm Cornbread Stuffing mix
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken stock

Slowly stew chicken or chicken pieces in water to cover until tender.
Remove chicken, let cool and cut into pieces. Cook chicken broth down
until it measures 2 cups. Mix reduced broth with canned soups and toss
with stuffing mix and chicken in a 9x13 inch pan. Melt butter and pour
over chicken mixture. Bake at 350 degrees for 30 minutes.



Chicken and Cornbread Stuffing Casserole

3 to 4 chicken breasts, stewed and torn into bite-size pieces
1 bag (8 oz) Pepperidge Farm Cornbread Stuffing mix
1 can cream of chicken soup
1 soup can sour cream
1/3 cup chopped onion.
Broth from stewing chicken

Spray a 9 x 13-inch pan with cooking spray. Set aside 1 cup stuffing mix.
Put all but 1 cup stuffing mix in pan and moisten thoroughly with broth.
Layer chicken on top. Mix soup, sour cream and onion and spoon on top of
chicken. Sprinkle remaining stuffing mix on top. Bake at 350 degrees F for
about 30 minutes or until heated through. Serve with cranberry sauce.


Title: Chicken Or Turkey Casserole
Yield: 1 Servings

1 cubed chicken or turkey
1 pkg string beans, French cut
1 can cream of mushroom soup
2 Tbsp butter, melted
2 cup Pepperidge Farm stuffing
2 1/2 Tbsp blanched slivered almonds
1/2 cup milk

Use as much sliced or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 cup Pepperidge Farm Seasoned Stuffing,
green
beans, and almonds in layers in greased, shallow casserole. Pour over all
1-1/2 cup gravy or 1 can condensed cream of mushroom soup blended with 1/2
c
milk. Moisten 1-1/3 cup Stuffing with 1/4 cup hot water and 2 Tbsp melted
butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.

Mrs. Bernard Mahon





Easiest Chicken Casserole

4 boneless, skinless chicken breasts or other chicken parts
1 stalk of celery
1 carrot
1 small onion
4 peppercorns or 1/2 tsp. ground pepper
OR use 2-4 cups of cooked chicken
1 can cream of chicken or mushroom soup, undiluted
1-8 oz. package Pepperidge Farm herb stuffing mix

If cooking chicken for this recipe, simmer first 5 ingredients together
until chicken is done, about 30 minutes. Cut chicken into bite size
pieces. Fill the bottom of a 2 quart casserole with chicken pieces.
Spread undiluted soup over chicken, covering completely. Prepare stuffing
mix using a little extra water or beaten egg for a moister stuffing. Spoon
stuffing over soup and chicken. Bake uncovered at 350 degrees for 20-30
minutes until bubbly. This is the easiest chicken casserole you'll ever
make that tastes so good!

Makes 4-6 Servings.
Author: Jerseygirl


Swiss Cheese Chicken

This Casserole is my all-time favorite chicken dish....Enjoy..

6 chicken breasts, boned
6 oz Swiss cheese
1 can cream of chicken soup
1 stick sweet butter
1/2 cup Sherry
2 cups Pepperidge Farm Herb stuffing mix

Put breasts in casserole, whole or halved. Mix soup and sherry together,
put aside for a minute. Put Swiss cheese over breasts. Add soup/sherry,
and spoon it so its evenly spread. Sprinkle stuffing over the top of it.
Distribute butter pats over the stuffing. Bake, uncovered at 350º for one
hour.



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