My friend Jack had a bicycle mishap and fractured his pelvis. I hope when I’m in my 80’s I’m still riding a bicycle every week like him. He does a lot of the cooking at their house, so I thought I’d help out and make a dinner while he’s at less than full capacity for a couple of weeks. A chicken casserole is comforting food when you’re stuck at home and not able to get around so easily.
Interestingly, the night before his mishap, they took dinner to another of our friends who had broken his hip. Jack’s wife, Elsie, insists that this bone breakage trend is not catching and I won’t break anything after preparing them dinner. I hope she’s right.
This recipe came from my former mother-in-law. She was a good Southern cook and I’m sorry I don’t have more of her recipes. She died before I was divorced from my ex, but I think I took her cooking for granted back then. I certainly remember it fondly now.
1 can cream of chicken soup
1 can cream of mushroom soup
4 or 5 bone-in chicken breasts, boiled and reserve broth
1 stick butter
½ package Pepperidge Farm cornbread stuffing
½ package Pepperidge Farm herb stuffing
Salt and pepper
Melt butter and pour over the dressings in a large bowl. Mix to combine. Put half of the stuffing mixture in the bottom of a 9 x 13 casserole dish.
Remove chicken meat from the bones, shredding into bite sized pieces; put into large bowl. Add both cans of soup to chicken. Measure two cans of reserved broth and also add to chicken mixture. Stir to combine well. Pour chicken mixture onto stuffing in casserole dish. Salt and pepper lightly. Top with remaining stuffing mix. Bake at 325 degrees about 45 minutes or until broth is absorbed and stuffing is browned.