Betty demonstrates how to make Chicken, Dressing, and Vegetable Casserole. This is a hearty meal with terrific flavor.
Extra virgin olive oil | 2 Tablespoon | |
Chopped celery | 1/2 Cup (8 tbs) | |
Chopped onion | 1/2 Cup (8 tbs) | |
Chopped green bell pepper | 1/2 Cup (8 tbs) | |
Chopped cooked chicken | 2 Cup (32 tbs) | |
Canned diced pimiento | 2 Ounce | |
Canned mushroom slices | 4 Ounce , drained (stems and pieces) (Optional) | |
Mayonnaise | 1/2 Cup (8 tbs) | |
Dressing mix | 4 Cup (64 tbs) (stuffing) | |
Eggs | 2 | |
Milk | 1/2 Cup (8 tbs) | |
Cooking oil spray | 1/2 Teaspoon (for greasing) | |
Canned cream of mushroom soup | 10 3/4 Ounce (or substitute cream of chicken or cream of celery soup) | |
Finely shredded cheddar cheese | 1 Cup (16 tbs) |
GETTING READY
1. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray and set aside.
2. Preheat oven to 325 degree F.
MAKING
3. In a skillet, heat olive oil over low flame until shimmering. Add celery, onion, and green pepper. Stir and cook until softened.
4. Remove the skillet from heat and stir in chicken, pimientos, mushroom, and mayonnaise. Mix well.
5. In the bottom of the greased baking dish, evenly spread 2 cups of dressing mix. Spread ½ of chicken mixture over dressing mix, followed by a layer of remaining 2 cups of dressing mix and remaining chicken mixture on top.
6. In a bowl, beat eggs and stir in milk. Pour the mixture evenly over the layered casserole.
7. Spread mushroom soup over top and then sprinkle shredded Cheddar cheese.
8. Pop the baking dish in oven and bake for 40-45 minutes or until brown and bubbly on top. Remove from oven and let cool for about 5 minutes.
SERVING
9. Serve hot and enjoy!
TIPS
You may increase the amount of milk to 1 cup or 1 1/2 cups, if you want the casserole to have "gravy." Another option is to keep the milk at 1/2 cup and add 1 cup chicken broth for a more "soupy" version.