After having this with Grandma, I had to go home and make it for my kids a few days later. At first they acted like they weren’t going to touch it. Then, I told them it was Granny’s recipe and I couldn’t hold them back. The five of us cleaned up the entire dish not leaving a drop of leftovers. It’s a good thing I had salad and bread to go along with it! Check out what they are saying about this recipe over at Group Recipes:
“This Chicken casserole is an easy, tasty and classic dish to add to your menu.”
This is the perfect dish to make on busy weeknights or relaxing Sundays.
Ingredients
4 to 6 Cooked boneless chicken breasts (cubed or sliced)
6 Slices swiss cheese, or any other favorite.
1 can Campbell’s cream of chicken soup, (low salt) diluted with 1/4 Cup
water
1/2 Cup Daisy sour cream
P.S. Use two cans of soup and 1 cup of sour cream if want extra sauce!!!!!
dill or chives
1/4 tsp pepper
1 small frozen bag of Bird’s Eye California mix vegetables or your favorite fresh combo…………
2 Cups Pepperidge Farm Stuffing Mix (or similar quality)
1/2 Cup butter, melted
1/4 Cup onion, finely minced
Instructions
Mix Stuffing, melted butter and minced onion together; set aside..
Place cooked chicken in a greased, glass dish.
Cover with the Swiss cheese.
Add the frozen bag of vegetables, thawed and drained.
Cover with the soup mixture,and the sour cream.
Season with Fresh dill, chives and pepper.
Spread the stuffing mixture over the chicken.
Place in Oven
Bake at 325 for 1 1/2 hours, uncovered.
Serve with Rice, and a great salad!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can also make this with ham or turkey.
Thanks again to Group Recipes for this yummy recipe.