My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Monday, June 8, 2015

Chicken and Dressing Casserole

Photo courtesy of C.E. Watson


Ingredients:
3 cups of diced, cooked chicken
1 can Cream of Celery Soup
1 cup Half and Half
1 small can diced water chestnuts
½ cup diced celery
½ cup diced onion
salt and pepper to taste

Approximately 4 cups Dressing (if using a mix such as Stove Top Dressing, make up the dressing per the box instructions)

 (NOTE:  the water chestnuts do not add a lot of flavor, but they do not soften when cooked and give a great "crunch" to the dish!)


Directions:

1. Mix together all ingredients EXCEPT dressing.  Mixture should be very moist.

2. Spread evenly in an ungreased 12 inch baking dish or a 9 x 13 baking dish.

3. Spread Dressing over top of casserole.

4. Bake at 350 degrees for about 25 minutes.

5. Cool slightly before serving.


Shared by Chris Watson



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