This recipe is a classic from my childhood. My mom used to make it often in the winter. It reminds me of listening to hours of classical music on my parent’s record player while my mom made dinner. It is reminds me of family dinners and table talk. It reminds me of a time when things seemed to stand still for a little while. The girls’ palettes are much to finicky to eat most casseroles, but I do try to sneak in a few of my favorites occasionally. DW, on the other hand, is not picky at all and would love for me to make this more often.
Pepperidge Farms Chicken Casserole
In a greased, shallow casserole dish, arrange the following layers:
- 2/3 cup Pepperidge Farms stuffing crumbs
- 1 package frozen French-cut string beans (partially cooked)
- 2 or 3 Tablespoons blanched slivered almonds (baking section)
- sliced or cubed cooked chicken (or leftover Turkey works too)
Mix together 1 can condensed cream of mushroom soup and 1/2 cup milk. Pour “gravy” over the top of the casserole. Then, moisten 1 1/3 cups Pepperidge Farms stuffing crumbs with 1/4 cup hot water, plus 2 Tablespoons melted butter. Spread stuffing mixture on top as the last layer.
Bake in a hot oven (400 degrees) for 30 minutes.