Country Chicken Casserole
Posted
Thu, 10/16/03
A few days ago, I took note of a recipe in Campbell's Kitchen newsletter titled Country Chicken Casserole. I made the dish tonight, and aside from a few changes remained true to the ingredients:
Country Chicken Casserole
1 can (10-3/4 oz.) Campbell's Cream of Celery Soup
Mix the soups, milk, thyme, black pepper, vegetables and chicken in a three-quart shallow baking dish. Top with stuffing. Bake at 400-degrees F for twenty-five minutes (or until hot). Recipe makes about five servings. *Tip: Use a combination of cut green beans and sliced carrots.
I added an extra can of soup (Cream of Chicken Mushroom) and eliminated the thyme. For the chicken, I steamed six drumsticks and four thighs and then pulled the meat apart. The stuffing "crust" was superb; it had a crunchy texture after baking. When I served it to Wilbert, he told me it reminded him of chicken pot pie.
The dish is highly recommended.
Tags: Casseroles;
Leftovers;
Poultry
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