5 c. cooked chicken
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
Stove Top or Pepperidge Farm Stuffing
2 T. butter
1/3 c. celery
1 small onion
I like to use chicken breasts. To cook them, I use Ina Garten's method: Place the bone-in chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Combine chicken, soups and milk. Place in greased 9 x 13" pan.
Prepare stuffing as directed on package (for more flavor, use chicken stock in place of the water). Saute' butter, celery and onions. Add to stuffing. Spoon over chicken mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and make for 15 minutes longer.
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