23 July, 1979

Pat's Chicken Casserole

Pat's Chicken Casserole ingredients (6)
"Serves 4"
1 can condensed cream of mushroom soup, undiluted
1 (8-oz) sour cream
1 (4-oz) can sliced mushrooms, drained
3-lbs. chicken, cooked and cut-up
Ground pepper, to taste
1 pkg Pepperidge Farm® Herb Seasoned Stuffing


Pat's Chicken Casserole directions
Preheat oven to 350ºF.  Thoroughly mix soup, sour cream, and mushrooms. Set aside.

Place cut-up chicken on bottom of covered casserole dish. Sprinkle ground pepper over chicken.

Spoon soup mixture onto casserole. Spread evenly to edges to cover chicken.

Create third layer by spreading Herb Dressing evenly over soup mixture. Cover casserole dish, and bake at 350ºF for fifty (50) minutes.

Remove casserole cover; bake an additional ten (10) minutes. Top should be lightly browned and crispy, but not burned.  Remove from oven to wire rack for a few minutes to set. Serve warm.


You might like
Redo: Pat's Chicken Casserole (2015)



Index
chicken
My Mother's / My Father's
Pat's

Page Last Updated 17 June 2015

No comments:

Post a Comment