| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion |
| 2 |
|
Stalks celery |
| 1 |
|
Stick butter |
| 1 |
pk |
Pepperidge Farms herb stuffing |
| 1 1/2 |
c |
Chicken (or turkey) stock (up to) |
| 3 |
c |
Chopped chicken (or turkey) |
| 1 |
c |
Sour cream |
| 1 |
cn |
Of condensed creamy chicken soup |
INSTRUCTIONS
Date: Tue, 5 Mar 96 8:46:25 EST
submitted by: TURNER7@AppleLink.Apple.COM
Saute onion and celery (chopped) in butter. Mix with herb stuffing and
chicken or turkey stock. Reserve 1 heaping cup of stuffing mix for later.
Press remaining in greased 2 quart casserole dish. Top with chopped cooked
chicken or turkey. Top that with a mixture of sour cream and condensed
creamy chicken soup (or chicken and mushroom). Low(er) fat versions of
these can be used as well, they work just fine. Sprinkle remaining stuffing
mix on top and cook in 350! oven for 30 minutes.
VARIATIONS: Add chopped water chestnuts, broccoli, mushrooms, or pecans.
Enjoy, Brenda Turner, Santa Clara, CA USofA
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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