Mom’s Chicken Casserole – 1970s

I’ve been working on tracking down the old standby dinners that I remember growing up.  It’s the 1970’s and it seems most nights we were always at the kitchen table having a full hot meal as a family.  One meal that I remember and love, but haven’t made in years was a chicken casserole.  That buttery crunchy topping that only a box of Stove Top Stuffing could deliver!

Mom’s Chicken Casserole
1 chicken, cooked & pulled off the bone
10 oz. can condensed cream of chicken soup
1/2 c. milk
salt & pepper to taste
5 tbsp melted butter
7 oz. box of Pepperidge Farm stuffing (now it comes in a bag)
1 c. hot water
Take a shallow baking dish (8 inch square Pyrex if you have one) and take a little butter and grease the bottom and sides of the dish.  Spread the cooked chicken pieces on the bottom of the dish.  Combine the cream of chicken soup and milk.  Add salt and pepper to your taste into the soup mix.  Pour the soup mix over the chicken evenly.  In a bowl add the melted butter and a little water to the stuffing mix.  Stir to fluff it up.  Only moisten the stuffing.  Spread the stuffin over the chicken soup mixture.  Bake in a 375 degree oven uncovered for about 45 minutes.