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Chicken Casserole Olsen

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“From my collection of handwritten recipes 1970-84.”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 4 cups crumbled cornbread
  • 14 cup chopped green pepper
  • 14 cup chopped onion
  • 14 cup chopped celery
  • 1 12 cups chopped cooked chicken
  • 1 (10 ounce) can cream of chicken soup
  • 1 12 cups chicken broth

Directions

  1. Combine 4 cups crumbled corn bread, 1/4 cup chopped green pepper, 1/4 cup chopped onion, and 1/4 cup chopped celery; mix well. Place half of this mixture in a 2 quart baking dish. Spread 1 1/2 cups chopped cooked chicken over corn bread layer. Combine 1 can condensed cream of chicken soup and 1 1/2 cups chicken broth; pour over chicken. Place remaining corn bread mixture over chicken; press mixture down. Set aside 20 minutes, then bake at 350* for 45 minutes.

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