Saturday, November 19, 2011
NEVER-Fail Dressing casserole (a repost)
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
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.