Holiday Deja Vu
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
It's been a month since the smell of turkey and dressing perfumed homes across America. Or maybe it was Thanksgiving when last you enjoyed those holiday favorites.
1 can cream of chicken soup
3/4 soup can of water or broth
2 cups shredded cheese (approximate)
1 7-oz. pkg. Pepperidge Farms herb-seasoned stuffing crumbs (not cubes)
3/4 cup margarine
Melt margarine. Stir in stuffing crumbs, mixing well. Combine soup and broth. Spray a 9- by 13-inch pan with cooking spray. Pour about 1/4 of the soup mixture in the bottom of the prepared pan. Top with about 1/3 of the stuffing mixture. Top with about 1/3 of the chicken or turkey. Sprinkle with about 1/3 of the cheese. Repeat layers, ending by putting a layer of the stuffing mix and drizzling with the remaining soup mixture.
Bake at 350 degrees for about 45 minutes, covering after about 20 minutes so that the crumbs don't get too brown.
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