Wednesday, December 5, 2012

Recipes: Chicken Casserole

"I would serve this Chicken Casserole with green beans or green bean casserole, and yellow corn or carrots. Remember, "House Rule: We serve two vegetables and you must eat one of them."

Chicken Casserole
Makes 4 servings
3-LBS chicken, cooked and cut-up
Ground pepper to taste
1 can condensed cream of mushroom soup, undiluted
1 (8-oz) carton light sour cream
1 (4-oz) can sliced mushrooms, drained
1 package Pepperidge Farm® Herb Dressing

1. Preheat oven to 350˚F.

2. Place cut-up chicken on bottom of covered casserole dish; sprinkle ground pepper over chicken.

3. Thoroughly mix soup, sour cream and black pepper. Add mushrooms and stir again.

4. Spoon soup mixture onto casserole; spread evenly to edges to cover chicken

5. Create 3rd layer by spreading Herb Dressing evenly over soup mixture; cover casserole dish.

6. Bake at 350˚F for 50 minutes.

7. Remove casserole cover; bake until top is lightly browned and crispy, but not burned, about 10 minutes more.

8. Remove from oven to wire rack for a few minutes to set.

9. Serve warm.

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