• 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.


Oven Fried Chicken

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.

Chicken Spaghetti

Tressie Upshaw

1 large hen, boiled till tender, deboned & chip.

Add together:

  • 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.

Chicken and Ham Bake

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

Chicken Las Vegas

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.

Chicken Livers

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.

Serve hot.

Yellow Rice and Chicken

Mary Austin

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.

Chicken Wiggle

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.

Chicken Tetrezinni

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.

Serves 8

Chicken Tetrezinni

Mrs. Sallie M. Newby
Monroe, La.

  • 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°.