My husband's mother was a wonderful cook and she always had something tasty waiting on us each time we visited. One of the first meals that I had at her house was chicken and dressing casserole with homestyle green beans and her famous angel biscuits, a truly southern meal (the only thing missing was the sweet tea). It was heavenly! The following recipe is an adaptation of the original.
Chicken and Dressing Casserole (from the kitchen of Rebecca Morgan)
3-4 large, boneless chicken breasts
1 can mushroom soup
1 cup sour cream
1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
3 cups chicken broth
Brown the chicken in a pan with olive oil and salt & pepper. Cut the chicken into small cubes. Place the cubed chicken in a 9"x 13" pan. Mix mushroom soup and sour cream. Pour over chicken. In separate bowl, put stuffing mix, melted butter and the broth. Mix well. Spoon over top of chicken. Bake at 325 degrees for 45 minutes or until golden brown.
My Notes: In order to be a little more health conscious, I use low sodium mushroom soup, low sodium chicken broth, unsalted butter, and fat free sour cream. It never disappoints.
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