I found this recipe for chicken casserole while skimming a cookbook and was struck by how simple it was. Could it really be that easy to make something my whole family would enjoy, plus add it to my potluck rotation? The answer is yes. My whole family enjoyed it and it would be a great potluck dish due to the recipe’s ability to be “stretched” and include protein in a softer, creamier fashion than your typical fried chicken or ham. I also liked the usage of cornbread stuffing. My grandmother used to make her own stuffing mix for cornbread dressing during the holidays. She would make cornbread for weeks leading up to Thanksgiving, and throw in a couple of bags of the Pepperidge Farms dressing mix to make 2 huge pans of dressing, one for Thanksgiving and one frozen for Christmas. Since dressing is one of my favorite holiday foods, it was fun to be reminded of my grandmother and Thanksgiving in the heat of August through this yummy dish.
Ingredients: chicken breasts, cornbread stuffing mix, cream of mushroom soup, cream of chicken soup, butter/margarine
Step 1: cook the chicken, debone (if applicable), and place into large baking dish. Step 2: melt butter/margarine and stir into dressing mix. Step 3: put a layer of crumbs, then a layer of both soups, topped by another layer of crumbs. Step 4: bake at 350 for 45 minutes or until golden brown.
4 large chicken breasts
1 package cornbread dressing
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick butter or margarine
Cook the chicken, debone (if applicable), and place into large baking dish. Melt butter/margarine and stir into dressing mix. Put a layer of crumbs, then a layer of both soups, topped by another layer of crumbs. Bake at 350 for 45 minutes or until golden brown.
Source: Betty Lavander, A Southern Bit of Heaven From the Families of Lawings Chapel Baptist Church 1989