Casseroles, Poultry

Chicken Casserole from Jean Langley

  • 1 Chicken, cubed, cooked
  • 1 cans Cream of chicken soup, undiluted
  • 1 cups Sour cream
  • 1/2 cup Stuffing, Pepperidge Farm
  • 1/2 stick Margarine, melted

    • Boil chicken, and break meat into pieces. Blend well sour cream and soup. Add to chicken and mix well. Place in square ovenproof dish, or deep pie pan. Meltmargarine and add stuffing stirring often. Add over chicken. Bake ° 350 for 20-30 minutes or until bubbly.

    Serve over rice.

    Can be doubled for pot luck parties.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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