Ingredients
1 whole chicken, cooked and boned
1 stick oleo, melted
1/2 c. diced celery
3/4 tsp. salt
2 eggs, beaten
1 box Stove Top stuffing
3/4 c. diced onion
1 c. broth
1/2 c. mayonnaise
1 1/2 c. milk
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Saute onion and celery in butter; mix dressing and remaining ingredients (except soup). Pour into a 9 x 13-inch casserole dish. Cover with foil and refrigerate overnight. Take out 1 hour before cooking. Cover with mushroom soup (undiluted). Bake 40 to 45 minutes at 325° with foil cover. Add cheese and bake about 10 minutes longer.
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Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces