When I was younger, I had a hard time getting the perfect texture when I made dressing. I tried this recipe at a church dinner that everyone raved over, and later the cook submitted it into our church cookbook. It is simple to prepare and tastes wonderful. Nothing fancy, just a simple dish that can be enjoyed at a main dish any time of year, and would also impress guests around your Thanksgiving table.
So, thank you Mary Darnell for this wonderful recipe.
1 chicken (boiled and deboned, save broth)
2 cans cream of chicken soup
1 small pkg. Pepperidge Farm Dressing with herbs
2 eggs
1 medium onion
3/4 can milnot 2 stalks celery, diced
Boil chicken, save broth. Place shredded meat on bottom of a 9x13 baking dish. Pour soup over meat. Mix dressing, eggs, onion, celery and milnot together until well blended. Spoon over soup. Pour chicken broth over all to 1/2 inch of the dish top. Bake at 350 degrees for one hour.
Enjoy.
This sounds delicious. I love meals like this. So comforting and wonderful.
ReplyDeleteyou gotta love those church cookbooks. Lots of pressure to get it right and tasty. Woe unto you if the church basement ladies catch you leaving an ingredient out
ReplyDeleteI have had problems with the texture of stuffing too. In college I made my mom's famous dressing and it became a dense brick! This sounds like a great, simple recipe!
ReplyDeleteSounds yummy!
ReplyDeleteSounds like a no-fail recipe! It looks perfect - very moist and delicious!
ReplyDeleteWhat a wonderful comforting meal. This sounds delish!!
ReplyDeleteThis one looks yummy :)
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