Oh golly gee, this is my absolute favorite casserole of ALL TIME. The other casseroles just can't compete with this one. I grew up on this casserole and it is comfort food to the fullest. It is creamy and delicious. Oh I just love it and hope you all give it a try. I've seen it floating around in numerous variations, but I'm pretty sure my grandma's is the best. :) It is my go to recipe for company, or if I'm taking a meal to someone. Always sure to please.
Stove Top Casserole
Grandma Sherratt
1 onion chopped
3 T butter +butter for Stove Top stuffing directions (I always use less butter than it calls for, comes out fine)
1 can cream of chicken soup
16 oz sour cream
1 c cooked carrots (I usually add a little more, I love the veggies)
1 c cooked celery (see comment above)
4 chicken breasts chopped
Stove Top corn bread stuffing *I've used chicken before and it is good too
Begin by cooking your chicken (boiling, frying, sauteeing, store bought, whatever! Cook those 4 chicken breasts! I like to season with salt and pepper.) Cook your vegetables while that chicken is cooking (by boiling or microwave). I usually just microwave my vegetables until soft, about 4-6 minutes. IMPORTANT: SAVE THE WATER you use in cooking your veggies and use that veggie water in the Stove Top stuffing. This will add flavor and replace some of those nutrients that were lost when cooked! Now make your stuffing according to box directions, using that veggie water. While that is going, sauté those onions in 3 T butter in a skillet until translucent. In a large bowl add cream of chicken soup and sour cream, mix until smooth. Add cooked chicken, carrots and celery to sour cream mixture. Combine well and pour soup mixture in 9x13 pan. Sprinkle stove top stuffing on top. Cover casserole with foil. Bake @ 350 for 35 min until nice and bubbly!
6 comments:
I love this. But of course I omit the onions. :) And I too think either the corn bread or chicken stuffing tastes delicious. I actually think the picture above is with Chicken stuffing.
This freezes well too. Follow the instructions teh same utnil it gets time to cook it. Freeze it then. When ready to use it, lower the temp to 325ish and cook for like 1 hour and 30 min. At least plan on 1 hour and 30 min...but check at an hour to see if completely warmed through.
This sounds wonderful. I'm new to your blog and have spent some time browsing through your earlier entries. I'm so glad I did that. I really like the food and recipes you share with your readers. I'll definitely be back. I hope you have a great day. Blessings...Mary
I love love stove top! This would be so perfect for me! Do you use baby carrots or chopped carrots? Thanks for sharing Grandma's recipe with us!
You know I've never tried whole baby carrots, but you totally could. I've always just chopped mine up, because that's how grandma does it. :)
Cami, you and I were both featured by Ali over at Jam Hands in her "Ten Tasty Food Blogs You Should Be Reading", so here I am, reading and enjoying!
This recipe sounds terrific! I have a nostalgic fondness for chicken pot pie, as well as Stove Top stuffing, and this recipe so perfectly blends those comfort food flavors! Definitely a recipe my family will enjoy!
Jenn/Rook No. 17
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