I’ve been working on tracking down the old standby dinners that I remember growing up.  It’s the 1970’s and it seems most nights we were always at the kitchen table having a full hot meal as a family.  One meal that I remember and love, but haven’t made in years was a chicken casserole.  That buttery crunchy topping that only a box of store-bought stuffing could deliver!

Ingredients

• 1 chicken cooked & pulled off the bone
• 10 oz can condensed cream of chicken soup
• ½ cup milk
• salt & pepper to taste
• 5 tbsp melted butter
• 7 oz box of Pepperidge Farm stuffing now comes in a bag
• 1 c. hot water

Instructions

• Take a shallow baking dish, a little butter, and grease the bottom and sides of the dish.
• Spread the cooked chicken pieces on the bottom of the dish.
• Combine the cream of chicken soup and milk.
• Add salt and pepper to your taste into the soup mix.
• Pour the soup mix over the chicken evenly.
• In a bowl add the melted butter and a little water to the stuffing mix. Stir to fluff it up. Only moisten the stuffing.
• Spread the stuffing over the chicken soup mixture.
• Bake in a 375-degree oven uncovered for about 45 minutes.