Herbed Stuffed Chicken Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: LARGE STEWING CHICKEN,
2 each: STALKS OF CELERY,
1 each: CARROT, DICED
1 each: ONION, CHOPPED
1 tsp: SALT,
1/8 tsp: PEPPER,
1 each: BAY LEAF,
1 package: HERBED STUFFING MIX,
1 can: CREAM OF CHICKEN SOUP,
Directions:
* CUT CHICKEN INTO EIGHT PIECES
*------------------------------------------------------ ~-------------
SIMMER CHICKEN, VEGETABLES AND SEASONING, IN WATER TO COVER, UNTIL
TENDER. REMOVE MEAT FROM BONES. CUT INTO FAIRLY LARGE PIECES. RESERVE
1/2 CUP BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE
STUFFING MIX ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH 1/2
CUP BROTH. COMBINE CHICKEN, STUFFING AND SOUP. PLACE IN A CASSEROLE
DISH. BAKE AT 350 DEG F FOR 25 MINUTES. GARNISH WITH CRANBERRY SAUCE
OR SPICED PEACHES. MAKES 4 SERVINGS.
Source from luhu.jp
*------------------------------------------------------ ~-------------
SIMMER CHICKEN, VEGETABLES AND SEASONING, IN WATER TO COVER, UNTIL
TENDER. REMOVE MEAT FROM BONES. CUT INTO FAIRLY LARGE PIECES. RESERVE
1/2 CUP BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE
STUFFING MIX ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH 1/2
CUP BROTH. COMBINE CHICKEN, STUFFING AND SOUP. PLACE IN A CASSEROLE
DISH. BAKE AT 350 DEG F FOR 25 MINUTES. GARNISH WITH CRANBERRY SAUCE
OR SPICED PEACHES. MAKES 4 SERVINGS.
Source from luhu.jp
Tags
Poultry