Thursday, September 18, 2008

Chicken Herb Casserole

This one my mom made a lot growing up. It's a kid/crowd pleaser and a great way to use up left over turkey too. You can make this with chicken or turkey. It's a large recipe so I sometimes split it into 2 pans.

2 1/2 lb chicken or turkey (fryer parts preferred, but use anything you like)
2 cans cream of chicken soup
1 soup can of milk
1/2 pt. sour cream
1 sm. pkg Pepperidge Farm Herb Dressing

Cook chicken & remove from bone in nice size pieces; arrange in largest greased Pyrex pan. Combine soup & milk & mix until smooth. Fold in sour cream.

Prepare Pepperidge Farm dressing according to the directions on pkg. Pour soup & cream mix. over layer of chicken. Crumble dressing over top. Cover with foil and bake @ 350 degrees for 30 min. appox.

**This can be made the night before & set in the refrigerator. Just omit the dressing until you are ready to bake it.

No comments: