My mama is the best cook (and my favorite cook) in the whole world and so many of my favorite memories of childhood (and life in general) have taken place around a home-cooked meal at our kitchen table in North Carolina. I shared a photo in The Redheaded Caravan on Facebook of Mama Camel's Chicken Casserole earlier this week and everyone requested that I share the recipe! So, without further ado, here it is, y'all!
Growing up, I was a picky eater. Actually, I'm still a picky eater! My mama made this casserole when I was sick, after I'd had surgery, if it was a tough week, or if it was a great week. Basically, it's one of my favorites ever. I was very nervous to make it, because I didn't want to mess up the perfect meal and leave myself wishing I was closer to home so I could have the real thing! Fortunately, it turned out just like my mama's always does, and it only took three phone calls to make sure I got it just right.
Here's the recipe!
- 3 chicken breasts, cooked and shredded (Mama always boiled the chicken when I was growing up, but now uses her Instant Pot!)
- 1 (8 oz.) Pepperidge Farm herb dressing mix
- 1/2 stick butter
- 1/4 c chopped onion
- 1/4 cup green pepper, chopped
- 1 can cream of mushroom soup
- 1 1/2 cans chicken broth
Place half of dressing mix in a greased 13 x 9 baking dish. Place chicken on top. Sauté onion and pepper until cooked, then add cream of mushroom soup and stir until evenly coated. Pour mixture over chicken. Cover with remaining dressing mix and drizzle with 1 1/2 cans of chicken broth.
Bake at 325 degrees for 25 minutes, uncovered.
We always enjoyed this meal with mashed potatoes and lima beans! I hope you'll try it for a simple and super yummy weeknight meal.