CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c.
water (approximately) 3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of
mushroom soup
1
can cream of chicken soup Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups
of water until tender. Remove skin and bones and separate into pieces. Save
chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread
(about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on
top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on
top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream
of chicken soup and pour on top. Cover the top with sharp cheese sliced all
over the top. Bake until done.
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