Wednesday, August 1, 2007

Memories Of Chicken Casserole & Millicent

My Mother's beautician was a wonderful lady, her altruistic, warm-hearted hospitality, embellished the word "neighbor" and she was my Mom's best friend. She had a shop in her home and her clientele were mostly what I call the "little blue-haired fairy's" that lived in the neighborhood. Not only was she a wonderful friend to my Mother, she was a friend to everyone. When someone was sick, she would always be there to lend a helping hand. When someone lost a loved one, she was always there, supplying her delicious recipes, offering comfort where needed. She was a fantastic cook and always had a delectable to offer her clientele. One of my favorites was her fantastic Chicken Casserole. Over the years, I have practiced this rather simple recipe but could never duplicate Millicent's. This is my version and it's very simple to prepare!

2 cups cooked chicken, diced
1 can cream of chicken soup
1/2 cup milk
1-1 1/4 cups chicken broth
1/2 cup celery
1/2 cup onion
1 beaten egg
1/2 bag (2 cups) Pepperidge Farm Herb Stuffing Mix
1 tbsp parsley flakes

Spread the chicken cubes in bottom of a 2-quart flat casserole dish. Dilute soup with milk and pour over top of chicken. Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes. Spread the dressing on top of the soup, sprinkle with paprika. Bake at 350 degrees for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.

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