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| SOUR CREAM CHICKEN OR TURKEY | |
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2 c. chicken pieces or leftover turkey 1 can cream of mushroom soup 1/2 soup can of milk (use empty soup can) 4 oz. sour cream 1 sm. bag Pepperidge Farm herb stuffing 1 stick butter 1 c. boiling water Place chicken on bottom of a 9x13-inch casserole dish. Heat soup and milk. Remove from heat. Stir in the sour cream. Pour over chicken. Sprinkle stuffing on top. Melted butter and boiling water are poured over top. Bake 1 hour at 375°F. | |
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recipe reviews #69533
R. Neil Robie (New Hampshire) says:
Good recipe!! Used stuffing from baked chicken. Instead of water, used chicken broth from bones I skin of chicken with celery and 1 onion. Also, mixed up a batch of Bisquick, plopped gobs on top, which flattened out and browned up nicely. Could add frozen peas and cooked carrots, if desired. A new recipe for leftover chicken.
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