- 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix*
- 1 ¼ cup butter
- 2 cups hot water
- ½ onion, chopped
- 1 cup celery, diced
- 4 – 5 cooked chicken, cubed
- 1 cup mayonnaise (or more)
- 1 small can drained sliced water chestnut
- 1 small can sliced mushrooms
- 2 eggs
- 2 cups milk
- 1 can cream of mushroom soup (Campbell’s recommended
- 8 oz shredded cheddar cheese
Combine stuffing mix, butter and hot water. Mix together and put half in a 9×13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45 – 50 minutes. Then sprinkle with shredded cheddar cheese and continue to bake until cheese is melted.
You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.
NOTE: This recipe was created years ago when Pepperidge Farms Herbed Seasoned cubed stuffing came in 14 oz packages. It’s now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.
You might want to substitute the following in one of the Oven Meals:
Large young chicken, cut into individual servings, seasoned with salt and pepper. Let stand an hour if convenient. Dip in cold milk and dredge in flour. Fry slowly in hot fat, 1/4 cup butter and 1/4 cup lard or vegetable fat, till well browned. Add 1/2 cup hot water; cover pan and put in preheated oven for about 1 hour or till tender.
This method can be used on much larger older chickens than are ordinarily considered suitable for frying.
If very crisp crust is desired, just before serving, while making delicious chicken gravy from drippings, toast cooked chicken pieces in your broiler for a few minutes.
1 large hen, boiled till tender, deboned & chip.
- 3 cups broth
- 1 to 3 large onions, chopped
- 2 cloves garlic or to taste, optional
- 1 large bell pepper, chopped
Boil in the broth till tender; add the chopped chicken.
Meanwhile, cook 1 to 1 1/2 packages spaghetti in the remaining broth. Rinse & drain & add to above.
- 1 #2 can tomatoes
- 1 small tomato paste
- 1 #2 can English peas (small peas)
- 1 Tbsp salt or to taste
- Black pepper to taste
- Red pepper to taste
Let simmer, using enough broth to keep it from being too dry, however, you don’t want it soupy, either.
Mrs. Zeke Tettleton
- 1 lb cooked ham, diced
- 2 cups diced cooked chicken
Alternate layers of ham and chicken in casserole dish.
Melt oleo and blend in 3 Tbsp flour. Stir in gradually, till thick:
- 2/3 cup chicken broth
- 2/3 cup light cream
- dash of salt and pepper
- 1/2 cup chopped green onions
- 1 (3 oz) can sliced mushrooms, drained
Pour this sauce over ham and chicken layers and sprinkle with grated Parmesan cheese.
Bake in moderate oven, 350°, for 30 – 40 minutes.
Serves 6 – 8
Mrs. Sadie P. Farrar, Grand Cond.
La. O.E.S. Grand Chapter
Mrs. Gladys Funchess, A.G. M.
La. O.E.S. Grand Chapter
Chicken Breast deboned by slicing bone away. Stretch out flat & in the center, put small piece of Ham; roll chicken meat over the ham.
Wrap a slice of bacon around this and hold with a toothpick.
Place in covered baking dish with a little water. Steam in oven till tender.
- 1 can Cream of Mushroom soup
- boiled egg halves
Put back in oven uncovered and cook 20 minutes more.
Mrs. Lois Spencer
Farmerville, La. #207 OES
Spread chicken livers with prepared mustard. Cut slices of bacon in halves. Wrap a piece of bacon around each chicken liver; secure with toothpick and place in baking pan.
Bake in hot oven (425°) for 10 – 15 minutes.
1 fryer, fried in 3 oz olive oil, with 1 chopped onion and 2 buttons minced garlic.
When done, add:
- 1 (6 oz) can tomatoes
- 1 1/2 quarts water
Boil for 5 minutes. Then add in :
- 1 Bay leaf
- 2 Tbsp pepper
- 1 box “yellow rice” with Vigo flavoring & coloring
- 1 chopped bell pepper
Stir thoroughly and bake in a moderate oven for 20 minutes. Garnish with pimentos.
Serve with small kind English peas.
Mrs. Mildred Pomeroy
Shreveport, La. #207 OES
1 (3-5 lb) hen, cooked; cooled in broth and deboned. Cut meat in pieces. To broth add:
- 2 chopped onions
- 1 chopped green bell pepper
- 1 cup rice, cooked in broth
- 1 cup tomatoes
- Salt and Pepper
Cook till tender. Add:
- 1 bottle stuffed olives, sliced
- 1 small can mushrooms
- 1 #2 can English peas, drained
Add chicken & stir; pour into casserole. Cover with grated cheese and put into 350° oven and let glaze.
About 10 servings.
Mrs. Zeke Tettleton
Over low heat, cook in 3 tsp oleo:
- 1 cup chopped celery
- 2 medium chopped onions
Add 1 lb chicken stock and simmer 15 minutes. Add 1 can Mushroom soup slowly to give smooth texture.
- 1 (4 lb) hen, cooked & cut in pieces
- 1/4 lb spaghetti, broken in short lengths & cooked
- Salt and Pepper to taste
- 1 small bottle stuffed olives
- 1 tsp Worcestershire sauce
- 1/2 lb grated hoop cheese
Stir slowly and set aside for 1 hour. Put in greased casserole. (Sprinkle 1 cup pecans, optional)
Heat uncovered in 350° for 30 minutes.
Mrs. Sallie M. Newby
- 1 (4-5 lb) chicken, cooked in salted water till is tender & easy to bone; cut in fair size pieces.
- 1/2 lb uncooked spaghetti, cooked in stock; drain.
Sauté in a little grease, then add to spaghetti:
- 1 green pepper, diced
- 1 onion, diced
- 1 can mushrooms and juice
Make cream sauce of:
- 1 quart sweet milk
- 1/2 lb butter
- 2/3 cups flour
Melt 1/2 lb sharp cheese in sauce (or use 1/4 lb each Old English and American cheeses).
Mix chicken, spaghetti and sauce and bake in casserole for 30 minutes at 350°.