This weekend I’m planning on making my mother in law’s Chicken Casserole. I refused to make this for the first several years of our marriage, because this is Dan’s favorite thing that his mom makes. Who wants to touch that? I finally gave in a few years ago, because the casserole is so yummy! Mine is not as good as my MIL’s, but it’s still good!!
4 chicken breasts or 1 large chicken
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup milk
1 can peas or corn
16 oz bag Pepperidge Farm Herb Flavored Stuffing Mix
Boil 4 chicken breasts or 1 large chicken – cool and cut into small pieces. Put in greased casserole dish. Mix: 1 can Cream of Chicken soup, 1 can Cream of Mushroom soup, and 1 cup milk. Add 1 can peas or corn, and pour over chicken. Mix 1/2 package (8oz) Pepperidge Farm Herb Flavored Stuffing Mix with 1 cup chicken broth (double for better coverage). Spread on top of casserole. Bake at 350 degrees (covered) for one hour.
I also recently found a really good recipe for Taco Soup. I was reading blogs (go figure!) a few weeks ago and Betsy posted her recipe for Taco Soup. I starred the recipe in my Google Reader for later (gotta love Google Reader). I made it this past weekend and it was great. It even got a thumbs up from Dan which is saying something. I subbed ground beef for chicken, but I’m sure both are great!