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Chicken Dressing Casserole

You will use your leftover chicken, cornbread and broccoli for this meal.

  • Leftover skinless, boneless chicken breast meat

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (10.75 ounce) can milk

  • 1 ½ cups chicken broth

  • ½ pan of cornbread

  • Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl, combine dressing and broth; mix together and spoon mixture over the casserole. (For a better flavor I add ½ a stick of melted butter to the broth and dressing mix.) Bake in the preheated oven for 45 minutes.

Broccoli & Cheese

You can use a frozen steamable bag of broccoli and cheese.

Pre-cooked Broccoli from day 2

1 Cup of Ragu Cheese Sauce


Heat broccoli and cheese in microwave for 2 to 3 minutes in microwave.


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