Though the calendar says October, it won't be too long before Thanksgiving, or "Turkey Day" as many of us call it. That'll mean plenty of turkey and dressing, with all the wonderful trimmings of the holiday! However, you may be hankering for some of that good Thanksgiving food now. Of course, we know we'll have all the great dishes to look foward to next month, but how about a dish that will "tide you over" until then?
Here's your answer! "Chicken and Dressing Casserole" gives you both the poultry and the dressing we think of at Thanksgiving. It's not a hard dish to make and will satisfy your yearning for Thanksgiving food until the big day arrives! This is also economical to make, since we're using chicken and other ingredients that you may already have on hand.
Naturally, turkey is our Thanksgiving meat, but here, we use chicken. I knew of a small family that served chicken as their Thanksgiving meat since a big turkey was entirely too much for a family this small. But even though chicken is used, it'll remind you of Thanksgiving! You cook the chicken and reserve the broth. Melted butter is combined with herb stuffing fix and placed in a baking dish. The chicken is diced and goes over the top. Part of the broth is combined with cream of mushroom soup and goes over that. The cream of chicken soup is combined with more of the chicken broth and placed over that. More herb stuffing is placed on top of it. It's now ready to bake. In just 35 minutes, you'll have the next best thing to Thanksgiving turkey and dressing, which is done quickly and easily!
If you would like to make this a bit more festive, serve it with some cranberry sauce, coleslaw and a hot bread. For a good dessert, how about a "Pineapple Pie"? This is a recipe I gave a while back, and to get it, follow this link:
Until Thanksgiving gets here, let this recipe be the saving grace for your palate!
CHICKEN AND DRESSING CASSEROLE
- 1 stick butter
- 1 medium bag herb stuffing mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups chicken broth
- 4 large chicken breasts or 1 whole chicken, cooked and boned
In a shallow 9x13 inch baking dish, melt the butter and sprinkle half of the stuffing over it. Combine mushroom soup and 1 cup of the broth and pour over the stuffing. Break chicken into bite-sized pieces and place on top. Combine the chicken soup with the remaining cup of the broth and pour over the chicken. Sprinkle the remaining stuffing mix over all. Bake at 350 degrees for 45 minutes. Yield: 6-8 servings.