Chicken and Dressing
"This simple chicken dish was originally printed in an old church cookbook. Prep time includes time to cook chicken."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 whole chicken or 2 whole boneless chicken breasts
- 2 cups chopped celery
- 1 1⁄2 cans cream of mushroom soup
- 1 cup sliced water chestnuts, drained
- 1 (4 ounce) can mushrooms
- 1 teaspoon dried onion
- 1 cup mayonnaise
- 3⁄8 cup margarine
- 1 package seasoned stuffing mix, crumbled
- salt
- pepper
- paprika
directions
- Cook chicken until tender and cut into bite-size pieces.
- Mix together celery through mayonnaise.
- Place chicken in bottom of 9"x13" baking dish.
- Salt and pepper to taste.
- Spread mayonnaise mixture over chicken.
- Melt margarine and mix into stuffing mix.
- Spread on top of casserole and sprinkle with paprika.
- Cover and bake for 30 minutes at 350-degrees F.
- Uncover and bake 15 minutes longer.
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Reviews
-
The whole family enjoyed this casserole-it was very tasty and was an excellent use of leftover chicken meat. I halved the recipe and left out the water chestnuts, and used light versions of both the mayo and the soup. I really liked the crunchy topping a lot and the filling was savory and delicious. -
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This was pretty good. I don't think I will make it again but my husband and I are not big fans of one dish meals. Update: I made this dish again last week and left out the water chestnuts and used Savory Herb Stuffing mix and our company really enjoyed it, thus I upping the star rating from my previous rating. :)
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
