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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 24 |
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This recipe was from the local newspaper in Wichita Falls, Texas. Mom fixed it for Easter, Thanksgiving, and Xmas dinner every year...My mom was a great cook! Great replacement for traditional Turkey or Ham. Ingredients:
1/2 cup butter, melted |
1/2 package pepperridge farms cornbread stuffing mix |
1/2 package pepperridge farms herb stuffing mix |
1 small onion, chopped |
1 can cream of mushroom soup |
1 can cream of chicken soup |
1 whole chicken or 4 large chicken breast halves (bone in) |
2 cans chicken stock (saved from cooked chicken) |
Directions:
1. Boil chicken and debone, save broth.
2. Preheat oven to 325 degrees and grease 9x13 pan.
3. Mix stuffing, onion, and melted butter together in large bowl.
4. Layer some stuffing mixture into pan, then layer of chicken.
5. Mix 1 can of soup with a can of broth.
6. Pour over the layer of chicken.
7. Repeat layer of stuffing, and chicken.
8. Mix the other can of soup with 1 can of broth.
9. Pour over chicken.
10. Sprinkle a small amount of stuffing on top of dish.
11. Bake at 325 degrees for 45-1 hour.
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