Monday, November 9, 2009

Aunt Betty's Chicken and Dressing Casserole

Every year when Aunt Betty, Uncle David, and Kim would come for Christmas dinner she would bring her chicken and dressing casserole. Betty would always bring David's favorite foods cooked the smart way with low fat ingredients. But, she would go all out on this recipe which was everyone's favorite. Jenny requested it for her birthday, along with Viola's greens and fried corn bread, and of course, yellow cake with chocolate icing.

1 (8 oz) pkg. seasoned bread stuffing (Pepperidge Farm)
1 stick butter
1 cup water
2 1/2 cups diced, cooked chicken ( about 4 lrg. breast)
1/2 cup chopped onion
1/4 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 cups milk
1 can Cream of Mushroom Soup
Grated Cheese for topping
Mix packaged stuffing with melted butter & water; toss lightly to blend. Place half of the mixture in a buttered 12 x 8 dish. Mix diced chicken, onion, onion tops, celery, mayonnaise & salt. Spread over stuffing mixture. Top with remaining stuffing mixture. Beat eggs slightly and add to milk. Pour evenly over stuffing mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking; spread with 1 can Cream of Mushroom soup Bake in a 325 degree oven for 40 minutes. Sprinkle top with grated cheese. Return to oven for 10 minutes.


  1. Why do you refrigerate over night?

  2. Why do you refrigerate over night?

    1. Refrigerating overnight allows the milk and cream of mushroom soup to be absorbed into the stuffing for more delicious flavor.