Chicken Casserole
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A home-kitchen version of chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 to 4 c. cooked, cut up chicken
- 1 c. chopped celery
- 2 Tbsp. onion, finely chopped
- 2 Tbsp. parsley, chopped
- 2 (10 oz.) cans cream of celery soup
- 1 soup can milk
- 1 c. margarine, melted
- 1 (8 oz.) bag Pepperidge Farm herb stuffing
- salt and pepper to taste
Method
Saute celery and onion in small skillet with small amount of margarine.
Mix soup and milk together in small bowl.
Combine all ingredients (except 1/2 cup stuffing) in a large bowl.
Place in a 9 x 13-inch casserole dish. Top with reserved stuffing. Bake at 400° for 20 to 30 minutes.
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