Every month at our church, Cary United Methodist Church, the women's "Dorcas Circle" gathers for a luncheon and meeting. This month was my turn to prepare the main entrée and I chose this chicken casserole to make for them.
They’re a great group of women whom always have a fun time talking, laughing, enjoying lunch together and then settling down for the program. Pastor Shirley joins us when time permits and we were honored with her presence on this day.
This chicken casserole will rise to the occasion as a great entrée for a crowd or for a perfect dinner at home every time. It’s Mom’s recipe, not sure of the origin, but I’ve made it for years and we love it. This dish is tasty with the succulent chicken pieces and the savory stuffing mix; containing flavors most everyone will enjoy.
It has to be made ahead of time and allowed to refrigerate over night. A lot of times when I still worked, I made it on the weekend, froze it, set it in the refrigerator the morning of serving day ~ then after work just popped the casserole in the oven for dinner. Easy, easy!
It’s a hearty casserole that I bet your family would enjoy for dinner like we do! I think the women in the Dorcas Circle enjoyed it also as it was about all eaten. It’s perfect comfort food for this time of year!
Ready for the oven
Mom’s Chicken Casserole
4 large boneless chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
8 ounce package herb-seasoned stuffing mix
½ cup butter, melted
2 tablespoons pimento
½ teaspoon pepper
Cook chicken in simmering water until tender, about 20 minutes.
Remove chicken from broth.
Strain broth, reserving 2-2/3 cups.
Cut meat into bite-size pieces.
Combine chicken soup with half the broth. Mix well. Set aside.
Combine mushroom soup with remaining broth. Mix well. Set aside.
Combine stuffing mix, butter, pimentos and pepper, reserve ¼ cup for garnish.
Spoon half of remaining stuffing mix into a greased 13” x 9” baking dish.
Top with half of the chicken.
Cover with chicken soup mixture.
Place remaining chicken over top.
Pour mushroom soup mixture over layers.
Sprinkle with reserved stuffing mixture for garnish.
Cover and refrigerate over-night.
Remove 15 minutes before baking and uncover.
Bake at 350 degrees for about 45 minutes until well heated. Do not under-bake.