Feeds:
Posts
Comments

Archive for the ‘Chicken’ Category

I promised my daughter I’d give her this recipe. It comes from our church cookbook, submitted by the late Charlene Fritz so I can’t ask her any questions about it. My guess is that she named it herself, she said that it was served by a voice teacher in Chicago for her students and it was apparently better than the lessons themselves.

Read everything thoroughly first:

1/2 cup slivered almonds, toasted

1 8-oz package Pepperidge Farm stuffing (see note 1 below)

2 cans cream of mushroom soup (note 2)

4 or 5 skinless, boneless chicken breast halves, cooked and either cut into pieces (as per the recipe) or shredded (as John would have preferred)

1 14.5-oz can French-style green beans, drained

4 tbsp butter or margarine, melted

1/2 cup hot water

1 cup milk

1 “large” can sliced mushrooms, drained (note 3)

1 “large” can sliced water chestnuts, drained (note 4)

Preheat oven to 400F. In 9×13 buttered/sprayed baking dish, place 1-1/2 cups stuffing, then top with beans, almonds, chicken, chestnuts and mushrooms. Blend soup and milk and pour over top. Top with remaining stuffing which has been mixed well with butter and hot water (note 5). Bake for 20 minutes (note 6) or until lightly browned and bubbly. Serve immediately or can be made in advance and frozen.

Notes:

1) I bought a 16-oz package of stuffing because that’s all they had. I ended up using it all. Buy two 8-oz packages to be safe.

2) I bought Healthy Request soup and thought the dish was a little blah, I had to add salt. Probably better to use regular soup.

3) Don’t you just hate it when recipes don’t give you specific sizes for cans and things? Can sizes do change over time and I don’t know how old this recipe is. I bought two 7-oz cans of mushrooms and used both.

4) I bought two 8-oz cans but only used one of them. That was enough chestnuts for me.

5) An 8-oz bag of stuffing is only 2 cups and you’ve already used 1-1/2 of them for the bottom layer. I put a 1/2 cup of stuffing in the water/butter mixture and it was VERY watery. So I just kept adding stuffing until most of the liquid was absorbed. It also made a more complete topping.

5) Charlene’s recipe says to cook for 40 minutes, but thank goodness I checked it at 20, it was done. Your mileage may vary.

John says he’d have this again, so that says something about this recipe. Please give me your comments if you try it so that we can compare notes.

Robin

Read Full Post »