Chicken Dressing Casserole
1 (3 lb) broiler fryer
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 (13 oz) can of evaporated milk
1 (8 oz) package herb seasoned stuffing mix
1/2 c butter, melted
Place chicken in a large Dutch oven, cover with water and boil 45 minutes until tender. Remove chicken from Dutch oven, reserving 1/2 c of liquid. After chicken has cooled, remove meat from the bone and set aside.
Combine soups, milk and 1/2 c of reserved broth in a saucepan and heat until combined.
Mix stuffing mix and butter and spread half the stuffing in a greased 13 x 9 x 2 inch pan. Layer chicken on top, then pour soup mixture over chicken. Top with remaining stuffing. Bake at 350 for 35 minutes until browned.
Makes 8 servings
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 (13 oz) can of evaporated milk
1 (8 oz) package herb seasoned stuffing mix
1/2 c butter, melted
Place chicken in a large Dutch oven, cover with water and boil 45 minutes until tender. Remove chicken from Dutch oven, reserving 1/2 c of liquid. After chicken has cooled, remove meat from the bone and set aside.
Combine soups, milk and 1/2 c of reserved broth in a saucepan and heat until combined.
Mix stuffing mix and butter and spread half the stuffing in a greased 13 x 9 x 2 inch pan. Layer chicken on top, then pour soup mixture over chicken. Top with remaining stuffing. Bake at 350 for 35 minutes until browned.
Makes 8 servings
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