September 8, 2011
Favorite Chicken Casseroles....The Secret's in the Soup!
The fall season evokes memories from the heart.
These two recipes were must haves for sharing.
They are both delicious, easy and full of old fashioned flavor!
A Maine House Mosaic
This chicken and dressing is everyone's favorite! The "secret ingredient" came about one year, when Mother ran out of broth and chicken noodle soup was the closest thing in pantry. Since then, it is a staple ingredient. My sister and I still make this recipe for our family gatherings and it is the top request at a Texas firehouse, where one of the boy's friends is responsible for heading up holiday meals!
Cornbread Chicken and Dressing
2 (8 1/2 ounce) packages of cornbread mix
4 chicken breasts
1 yellow onion, finely chopped
1 green pepper, finely chopped
1 bunch green onions. finely chopped
2 stalks of celery, chopped
1/4 cup butter
14 1/2 ounce can of beef broth
2 (10 3/4 ounce) cans chicken noodle soup
2 eggs beaten
2 T. dried parsley
1 T. cajun seasoning
salt and pepper to taste
1 1/2 t. dried sage
Bake cornbread according to package directions. Cool and crumble. Bake chicken in baking dish which as been sprinkled with olive oil. I use chicken thighs and bake, covered for 1 hour at 300 degrees F. Cool the chicken and cut into bite sized pieces. Save pan drippings. In a skillet over medium heat, saute vegetables in butter until golden. In a large mixing bowl, combine the cornbread, chicken, and sauteed vegetables.Add beef broth and chicken soup, along with pan drippings. Stir mixture until well moistened. Add remaining spices and herbs. Bake in a 9" x 13" greased baking dish at 350 degrees F for about 45 minutes or until golden brown.
Chicken Chestnut Souffle
9 slices of white bread, crusts removed
4 cups cooked chicken, cut into bite sized pieces
1 pint mushrooms
3 T. butter
1 can water chestnuts, drained
9 slices of sharp cheddar cheese
1/2 cup mayonnaise
4 eggs, well beaten
2 cups milk
1 t. salt
1 can cream of mushroom soup
1 can cream of celery soup
1 (2 or 3 ounce) jar pimento, drained
2 cups buttered breadcrumbs
Line a greased 9" x 13" baking dish with bread slices. Top with the cubed, cooked chicken. Saute mushrooms in margarine and spoon over the chicken. Top with water chestnuts and cheese. Combine mayo, eggs, milk and salt until well mixed. Pour over the chicken and cheese. Combine soups and pimento, until well mixed and spoon over casserole. Refrigerate overnight. Bake uncovered at 350 degrees F. for 30 minutes. Remove from oven and top with breadcrumbs. Bake an additional 20 minutes.