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Chicken Casserole

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 fryer, cooked, boned, and cut into small pieces (reserve broth)
1/2 cup mayonnaise
1/2 cup chopped onion
4 eggs
8 tablespoons (1 stick) butter, melted
2 1/2 cups chicken broth
1 package Pepperidge Farm corn bread stuffing mix
1 cup milk
One 10 3/4-ounce can condensed cream of chicken soup

Preparation

  1. Combine chicken, mayonnaise, and chopped onion and set aside. Combine 2 eggs, the butter, chicken broth, and corn bread stuffing mix and set aside. In small bowl, lightly beat 2 eggs and milk. Spray large casserole dish with nonstick cooking spray. In bottom of dish, spread half the stuffing mixture; then layer with chicken mixture. Add second layer of stuffing mixture. Pour egg and milk mixture over top layer of stuffing mixture. Refrigerate overnight. Preheat oven to 350 degrees. Spread cream of chicken soup on top of casserole and bake for 45 minutes.

Paula Deen's Kitchen Classics
TagsCasseroleAmericanChickenPoultryMainDinnerNut FreeOven BakeCookbooks
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