Ingredients
1 package of chicken - whatever is on sale (mix of thighs and breasts is best in my experience)
2 cans cream of mushroom soup
1 can chicken broth
1 soup can's worth of milk
poultry seasoning, salt and pepper to taste
1 package of sliced mushrooms OR a couple of cans of sliced mushrooms
3/4ths of a regular sized package of Pepperidge Farm Cornbread Dressing mix, unprepared
PAM or oil for the casserole dish
Directions
Preheat the oven to 350.
In a pot, boil the chicken until done (about 15 mins) with a little salt. Once cooled, shred the meat and set aside. Discard the fat and bones.
In a bowl, combine the soups, broth, milk, and spices with a whisk.
Open the bag of dressing and package of mushrooms so you're ready to roll.
In the greased casserole dish, ladle enough of the soup mixture to cover. Next layer is chicken, topped with a layer of dressing. Alternate layers of soup, chicken, dressing, soup, mushrooms, dressing, soup, chicken, etc. until you run low on chicken or soup. Top with the dressing, and dot butter on top if you're into that. Add extra pepper to the top. Cover and bake on 350 for 30 minutes.*
Good with green beans (canned green beans boiled with dried minced onion, pepper, and a slice of lunch ham cut in strips, and a dab of butter) and apple sauce, or if you feel fancy/have a coupon, Ocean Spray Cran-Apple for Chicken really sets it off well.
This reheats beautifully in the microwave or its original corningware casserole dish.
*Note: Mom's original recipe included the directions, "Put it in the oven on 350. Take a nap, and when you wake up and smell it, it's done." Most of Mom's recipes include that directive.
1 package of chicken - whatever is on sale (mix of thighs and breasts is best in my experience)
2 cans cream of mushroom soup
1 can chicken broth
1 soup can's worth of milk
poultry seasoning, salt and pepper to taste
1 package of sliced mushrooms OR a couple of cans of sliced mushrooms
3/4ths of a regular sized package of Pepperidge Farm Cornbread Dressing mix, unprepared
PAM or oil for the casserole dish
Directions
Preheat the oven to 350.
In a pot, boil the chicken until done (about 15 mins) with a little salt. Once cooled, shred the meat and set aside. Discard the fat and bones.
In a bowl, combine the soups, broth, milk, and spices with a whisk.
Open the bag of dressing and package of mushrooms so you're ready to roll.
In the greased casserole dish, ladle enough of the soup mixture to cover. Next layer is chicken, topped with a layer of dressing. Alternate layers of soup, chicken, dressing, soup, mushrooms, dressing, soup, chicken, etc. until you run low on chicken or soup. Top with the dressing, and dot butter on top if you're into that. Add extra pepper to the top. Cover and bake on 350 for 30 minutes.*
Good with green beans (canned green beans boiled with dried minced onion, pepper, and a slice of lunch ham cut in strips, and a dab of butter) and apple sauce, or if you feel fancy/have a coupon, Ocean Spray Cran-Apple for Chicken really sets it off well.
This reheats beautifully in the microwave or its original corningware casserole dish.
*Note: Mom's original recipe included the directions, "Put it in the oven on 350. Take a nap, and when you wake up and smell it, it's done." Most of Mom's recipes include that directive.
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