Tuesday, April 8, 2014
Aunt Jewel's Chicken Dressing Casserole
It won't be long till we are back in NY and I need to use up what I have in the freezer. I had a bag of chicken legs and Gabe really doesn't care for them BUT if I cook them up and add them to a casserole, that's a different story.
The recipe is from Allrecipes. I'm a sucker for recipes with names and soon as I spotted "Aunt Jewel's" it was almost in the oven.
Next time I would make my own cream soup. Reduces the amount of sodium.
3 pounds skinless, boneless chicken
breast meat ( used about 3 pounds of chicken legs- roasted them and cut up the meat into bite size pieces)
1 (10.75 ounce) can condensed cream
of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned
cornbread stuffing mix
1- Preheat the oven to 350 degrees
2 Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked. Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. ( I roasted the chicken legs first and I had chicken broth in the fridge that I already made)
3. Mix together cream of chicken soup and cream of celery soup in a medium size bowl. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. Combine stuffing and broth in a small bowl and mix together. Spoon mixture over casserole.
4. Bake for 45 minutes.