It's been a month since the smell of turkey and dressing perfumed homes across America. Or maybe it was Thanksgiving when last you enjoyed those holiday favorites.
But you can experience holiday deja vu with one of our favorite casseroles. Pepperidge Farm Chicken Casserole is often on the menu when the kids come home. This year was no exception.
I got the recipe from a long-ago Hoener reunion. This casserole gives us our taste of turkey and dressing without the full-blown meal. It's perfect for using up turkey leftovers, if you have them at the holidays, but this is a favorite year 'round -no matter the calendar date. Most of the time, I just microwave chicken breasts to use in this casserole.
I don't typically endorse products. But I've never made this casserole with anything but Pepperidge Farm stuffing crumbs. Deviate from that tried-and-true product at your own risk!
1 can cream of chicken soup
3/4 soup can of water or broth
2 cups shredded cheese (approximate)
1 7-oz. pkg. Pepperidge Farms herb-seasoned stuffing crumbs (not cubes)
3/4 cup margarine
Melt margarine. Stir in stuffing crumbs, mixing well. Combine soup and broth. Spray a 9- by 13-inch pan with cooking spray. Pour about 1/4 of the soup mixture in the bottom of the prepared pan. Top with about 1/3 of the stuffing mixture. Top with about 1/3 of the chicken or turkey. Sprinkle with about 1/3 of the cheese. Repeat layers, ending by putting a layer of the stuffing mix and drizzling with the remaining soup mixture.
Bake at 350 degrees for about 45 minutes, covering after about 20 minutes so that the crumbs don't get too brown.