This recipe sounded like a good way to use up some left over chicken. I used the store-brand cornbread stuffing, which saved some money. This tasted like Thanksgiving stuffing mixed with chicken instead of turkey. I don't know if I will keep this one, it was a bit salty for my taste. Perhaps I will try the lower salt variety of soup next time.
Chicken and Stuffing Bake
3 c. cooked chicken, cut up
3 1/2 c. stuffing croutons
3/4 to 1 c. diced celery
3/4 to 1 c. diced onion
1/2 c. margarine, melted
3/4 c. water
1 can cream of celery soup
1/4 c. water
1. Heat margarine with celery and onion. Let this simmer with cover on in large frying pan for 10 minutes.
2. Place cut-up chicken in 2 quart baking dish.
3. Mix celery soup with 1/4 can of water in small bowl.
4. Add croutons to celery and onion in large pan and add 3/4 c. water. Stir until croutons are well-mixed with vegetables.
5. Put half of the crouton mixture over the cut-up chicken. Pour soup mixture over this and mix down through stuffing and chicken. Top with reserved crouton mixture.
6. Bake, uncovered, at 350ºF for 30 to 40 minutes until heated through. Serves 6-8.
3 1/2 c. stuffing croutons
3/4 to 1 c. diced celery
3/4 to 1 c. diced onion
1/2 c. margarine, melted
3/4 c. water
1 can cream of celery soup
1/4 c. water
1. Heat margarine with celery and onion. Let this simmer with cover on in large frying pan for 10 minutes.
2. Place cut-up chicken in 2 quart baking dish.
3. Mix celery soup with 1/4 can of water in small bowl.
4. Add croutons to celery and onion in large pan and add 3/4 c. water. Stir until croutons are well-mixed with vegetables.
5. Put half of the crouton mixture over the cut-up chicken. Pour soup mixture over this and mix down through stuffing and chicken. Top with reserved crouton mixture.
6. Bake, uncovered, at 350ºF for 30 to 40 minutes until heated through. Serves 6-8.
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