Thursday, November 19, 2009

Never Fail Dressing Casserole


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.

7 comments:

  1. This sounds delicious. I love meals like this. So comforting and wonderful.

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  2. you 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

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  3. I 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!

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  4. Sounds like a no-fail recipe! It looks perfect - very moist and delicious!

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  5. What a wonderful comforting meal. This sounds delish!!

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