Ingredients
1 stick oleo
1 fryer, cut up or 4 breasts
1 pkg. Pepperidge Farm herb dressing mix
1 can mushroom soup
1 can water chestnuts (optional)
1 small sour cream
Method
Sources
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dataset
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix half of crumb mix to cover bottom of casserole dish. Spread layer of chicken or chicken breast, cut in bite sizes. Cover chicken with sour cream mixed with mushroom soup. Add remaining half of dressing mix over top of casserole. Pour 3 cups chicken broth over this. Bake at 350° for 1 hour or until firm. Sliced water chestnuts can be added over soup mix if desired.