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Recipe Slow Cooker Escalloped Chicken Casserole (Chicken)
Home Cooking Recipes
Required Ingredients:
- 1 (20 ounce) loaf SARA LEE® Delightful Wheat Bread, cubed
- 4 skinless, boneless chicken breast halves - cooked and diced
- 1 1/4 cups chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup butter, melted
- 1/4 cup extra virgin olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
Preparing/Cooking:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread bread cubes in a single layer on 2 baking sheets.
- Bake for about 10 minutes, or until lightly toasted.
- In a medium bowl, stir together chicken broth, mushroom soup, melted butter, and olive oil.
- Mix in celery and onion.
- Season with poultry seasoning, sage, and pepper.
- Place bread cubes in a large bowl or pot.
- Pour chicken broth mixture over bread cubes, and stir to coat.
- In a slow cooker, layer the cooked chicken with the dressing mixture.
- Cook on Low for 4 to 6 hours.
- Serve.
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