Thursday, March 19, 2009

Chicken Casserole

2 cups of Pepperidge Farm Herb Dressing
1 stick of butter
1 10 oz can cream of celery soup
1/2 cup milk
2 cups of chicken - boiled and cut into pieces
1 package of fozen pea - cooked and drained
1 tablespoon minced onion

Mix butter and dressing together. Spread 1/2 of mixture on bottom of baking dish. Mix celery soup, onions, chicken and drained peas together and add milk (more milk may be needed). Pour on top of dressing layer. Add remainder of dressing mixture on top. Bake for 30 minutes at 350 degrees.

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