This is an extremely quick casserole to make. I don't have much of a knack for making quick meals. For some strange reason my brain says," if you don't grow the grain take it to market and cook something with it you're not doing what you are supposed to do."
Pepperidge Farm Herb Stuffing 8oz Bag
1 can Cream of Mushroom Soup or Cream of Chicken Soup
Chicken Broth
14.5 oz Canned or fresh
1 Stick Butter
Instructions
*Preheat oven to 400 for glass baking dishes or 450 degrees for metal baking pans
Melt Butter in baking dish
Pour melted butter into a large bowl for making stuffing mix.
Pull the chicken into pieces
Place evenly into baking dish
I sprinkled celery salt & black pepper lightly over the top of the chicken.
Mix soup and broth together in bowl with melted butter
Stir in Stuffing Mix
Pour over chicken in pan covering evenly
I sprinkled paprika lightly over the top of the topping mixture.
Bake for 30 minutes or until browned lightly on top.
**Note**I added about 1/4 cup more broth to the pan because my stuffing seemed to be a little dry.
Serve immediately, it is much better then!
I even opened a can of green peas and a can of carrots..Talk about lazy...
Review:
I like it! It is not to replace homemade dressing or stuffing but it sure is good in a pinch. In the seventies I had a recipe for this type casserole but for the life of me can't find it. It was similar.
I'm laughing because I must think that I'm the little red hen. If you have little kiddies here are two videos from Super Why, Super Readers
Little Red Hen Part 1
Little Red Hen Part 2
Little Red Hen Part 2
(Grandsons like this show)
Enjoy!
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