The Cooking Club theme for January 1999 was "Brunch". The hostess asked that we be more imaginative and healthy than a bunch of donuts and such. This month's winner was submitted by Dori ... congratulations!
Here you go - and Happy Eating!
Chicken & Stuffing Casserole
1 cup celery
1 cup water chestnuts
2 Tbsp. chopped onions
4 whole chicken breasts, cooked & cut up
1 cup mayonnaise & 1 cup cream soup; combined
1 pkg. Stove Top dressing (chicken)
Layer vegetables in lightly greased casserole dish. Add cut up chicken. Pour mayonnaise and soup combination over top. Take 3/4 cup of water, add stuffing seasoning and 1/4 cup butter. Cook all together for 5 minutes. Simmer 6 minutes more and mix in dressing - put on as top layer of casserole. Bake at 350 degrees for 30 minutes - uncovered, or 1 hour if chicken is uncooked. May be refrigerated over night in covered dish. Makes 6 servings.
