Chicken Casserole - FOX 13 News

Chicken Casserole

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Recipe from Doug Brown of N.C.

Ingredients:

  • 4-6 Split Chicken Breasts (Cooked, boned, skin removed and torn into hunks)
  • 2 Cans Cream of Chicken Soup
  • 1 Can Cream of Mushroom or Celery Soup
  • 1 Soup Can Milk
  • 1 Cup Hot Chicken Stock(From Chicken)
  • 1 Package Pepperidge Farm Herb Stuffing Mix
  • 1 Stick Melted Margarine

Directions:

  1. Combine stuffing mix and melted margarine.
  2. Place half in a 3-quart Pyrex casserole dish. Place chicken hunks over this stuffing mix.
  3. Combine soups, milk and stock until smooth;pour over top.
  4.  Sprinkle remaining buttered stuffing crumbs over all.
  5.  Bake at 350 degrees foe 30 minutes until bubbling.
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