Chicken Casserole 1 12-14 oz bag of Pepperidge Farm Stuffing Mix (Choose to your liking from several varieties.) 1 Cup Water or Chicken Broth 1 / 2 Cube Melted Butter/Margarine Mix together and set aside.
2 1 / 2 - 4 Cups Cooked Chicken (Deboned & cubed.) Some people like a more meaty casserole, so use your discretion on the amount of meat. 1 / 2 Cup Chopped Onion 1 / 4 Cup Chopped Green Onion Tops 1 / 2Cup Mayonnaise/Miracle Whip 1 / 2 tsp Salt Some people add a small bag of frozen mixed vegetables for variety. Mix together and set aside.
2 Eggs 1 / 2 Cup Milk 1 Can of Cream of Mushroom Soup May also use to your liking Cream of Celery or Cream of Chicken Soup. 1 / 2 Cup Shredded Cheddar Cheese (Or any other cheese of your choice.)
Grease a 9x13 baking dish. Spread 1 / 2 stuffing mixture in bottom of baking dish. Slightly pat in place, but do not press hard. Spread chicken mixture over stuffing. Spread the remaining 1 / 2 of the stuffing mixture over the chicken mixture, again patting in place, but not firmly. Beat the 2 eggs and 1 / 2 Cup of milk together and pour evenly over stuffing. Refrigerate for at least 1-2 hours. (Can be refrigerated up to 2 days.) Spread undiluted soup over top of stuffing. Bake at 350⁰ for 35-40 minutes. Sprinkle Cheese over top and bake an additional 5 minutes or until cheese is melted. Let sit 10-15 minutes before serving. Feeds 6-12 people depending on size of squares served and additional menu items included in the meal.