People of the Mid-Century really loved cooking with whole chickens! I think we probably went away from this for convenience. It takes longer to cook the whole chicken than it does for chicken breast. This is mostly due to the lack of bones. This recipe could definitely be altered to use a boneless chicken – you would just need to reduce the cooking time.
The casserole is really very good. The juices from the chicken seep into the stuffing and add the chickeny flavor to it.
The chicken was cooked perfectly in the hour and a half. It was very moist and delicious.
The only thing I changed when making this was to season the chicken with salt and pepper before cooking.
The recipe takes very little effort. Once you put it together there really isn’t anything to do. It tastes like a slow cooked Sunday dinner without all the effort!
EASY CHICKEN CASSEROLE
1 Onion, Chopped
½ Cup Butter
8 Ounces Cornbread Stuffing/Dressing
Water
1 Can Cream of Mushroom Soup
1 Broiler Fryer Chicken, Cut and Portioned
Sauté onion in butter, pour over dressing and toss. Add enough water for desired consistency. Turn dressing into 13 x 9 baking dish. Spoon soup over all and arrange chicken on top. Cover with foil, bake in a 350 degree oven for 1 hour. Uncover and bake an additional 30 minutes.
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