Busters Recipes

Chicken and Dressing Casserole

4 large chicken breast halves or 1 broiler fryer, cut up (2 1/2 to 3 lbs.)

1 can cream of chicken soup, undiluted

1 can cream of mushroom soup, undiluted

1/2 t. poultry seasoning

1 pkg. herb seasoned stuffing mix (8 oz)

1/2 cup butter or margarine, melted

Cook chicken in boiling water to cover 30 to 40 minutes or until tender. Remove chicken. Pour broth through a large wire mesh strainer into a 4 cup liquid measuring cup, reserving 2 1/2 cups broth. Skin, bone and cut chicken into bite size pieces; set aside. Combine reserved broth, soups, and poultry seasoning. Set aside. Combine stuffing mix and butter; reserve 1/4 cup stuffing mixture. Spoon half of remaining stuffing mixture into a lightly greased 9 x 13" disposable plastic baking container for gift giving. (If not giving as a gift, use a 13 x 9" baking dish). Top with half of chicken and spoon half of soup mixture evenly over chicken. Repeat layers. sprinkle with 1/4 cup reserved stuffing mixture. Cover and chill unbaked casserole 4 to 6 hours and deliver with the baking instructions (instructions follow). To bake without chilling, preheat oven to 350 and bake 30 to 40 minutes or until thoroughly heated. Makes about 6 servings To give as a gift, enclose a gift card which reads: Keep refrigerated until ready to bake, up to 24 hours. When ready to bake, remove casserole from refrigerator and let stand at room temperature 20 minutes. Preheat oven to 350. Uncover casserole and bake 35 to 45 minutes or until thoroughly heated.