Chicken & Dressing Casserole

It is true what they say, if you wait long enough, things come back in style and they were right. (have you ever found out who “they” are?)

The popularity of casseroles is coming back. Maybe it is the time crunch everyone seems to have, or economics or just plain wanting something easy and fast. The following casserole was a great seller when we used to have Mistletoe Market at our house in October. It was a gathering of different ladies who would sell jewelry, purses, holiday goodies and frozen casseroles which I made. Here was one that was so easy to make and it keeps well in the freezer for company at holiday time.

1 chicken, cooked and deboned

2 tables butter (to sauté the onion/celery)

1/2 cup chopped celery

1/2 cup chopped onion (to make this easier, just buy the container of mixed chopped onions/celery mix in the fresh veggie section of your grocery store)

1 can cream of celery soup

1 can cream of chicken soup

1 cup milk

1 package herb stuffing mix

1/4 cup butter

2 cups chicken broth.

Saute the onion, celery mixture in about 2 tables of butter until onion is clear and celery is tender (about 10 minutes). Set aside.

Place chicken in bottom of a 9×13 greased baking dish. Combine soups & milk. Pour over chicken. Add onion/celery mixture to dry stuffing mix and sprinkle this mixture over top of the soups. Melt butter in chicken broth. Pour over stuffing and bake at 350 for 35-40 min. Serve with green veggie and salad.



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