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Paid for by the Joan Herlong for Probate
Judge Committee
  Paid for by the Candidate Easy chicken casserole web posted May 9, 2006 Easy chicken casserole: (1) whole chicken, boiled and deboned. Reserve broth. (1) can of cream of chicken soup. (1) med. onion, chopped finely. (1) lrg.bag of Pepperidge Farm cornbread stuffing mix. In a large bowl mix the stuffing mix with the can of cream of chicken soup, adding a can of water as directed for consistancy. Tear chicken into pieces (cut up the liver and gizzard,also.) add all of the chicken to the stuffing mix in bowl. Add salt and pepper to your taste. Mix thoroughly. Add small amounts of chicken broth while stirring until mixture is about the consistency of cornbread batter, it should be slightly juicy. Pour mixture into a greased 13x9x2 casserole dish. Place small pats of butter every two inches or so on top of batter. Bake at 375 degrees for 20 to 25 mins. Makes a great one dish meal. It can also be frozen and reheated. For
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 Heritage
Jubilee 2006
Volunteers may contact Chairperson Joel Jolly. Phone: 803-637-9971 or Email here |
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