Monday, January 30, 2006

My favorite Chicken Casserole

My Mom got this recipe from a fellow ward member and we've loved it ever since she made it for us. ENJOY!

Afton’s Chicken Casserole

1 cup butter
4 cup herb seasoned dressing (prefer Parisian French Bread Stuffing), dressing should be finely crumbled, not cubed [sometimes you can’t find the Parisian one – so Mrs. Cubbison’s works too]
½ tsp. poultry seasoning
Sprinkle of Italian seasoning
1 can cream of celery soup
1 can cram of chicken soup
1 large can evaporated milk
2 cups cooked chicken (about 4 breasts)
½ pkg. Jimmy Dean sausage [I always end up using the whole pkg]
½ cup cooked minute rice [I use regular rice and add as much as I want]
2 Tbsp minced onion (dry is ok)
½ cup finely chopped celery (1 large stalk)
1 jar chopped pimento (optional)
1 cup frozen peas (optional)

Melt butter and mix with dressing mix. Spread ½ of this mixture in a 9x13 inch pan. Sprinkle with poultry seasoning and Italian seasoning. In separate bowl mix soups and milk together. Add chicken, sausage, rice, onion, pimento, and peas. Pour chicken mixture over the crumbs in pan. Top with remaining crumbs. Bake at 350 for 30-45 minutes. Serves 10. Serve with chicken gravy if desired.

NOTE: This casserole can be made ahead of time, covered tightly with foil, and frozen. Allow an extra 15 minutes cooking time if frozen.

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