The big Turkey Day is on the horizon, so how about a quick fix for that anticipated poultry day?

I promise that it will not take you long to cook this dish.  This recipe is from the 1970’s recipe notes of my late mom.  She was a career mom who loved easy to cook dishes, t.v. dinners, pot pies, and crock pots.  She was a great mom, but cooking was not a high priority if it took very much time since she was a busy lady.  She cared for my ailing grandfather (her dad) and uncle (her brother), both with Parkinson’s Disease, with the help of a caregiver, while working full time.  She then came home to Daddy and me, her only child.

Equipment needed:

13″X9″ pan

Cooking spoon

Measuring cup

Medium mixing bowl

Ingredients:

1 pkg Pepper. Farms cornbrd. dress.

1 stick butter

1 chicken-boiled/deboned or (4-10       oz cans chick. w/water, drained)

Salt & pepper to taste

1-10.5 oz can cream chicken soup       mixed w/1 soup can filled w/milk

1-14.5 oz chicken broth, low sodium

8 oz light sour cream (optional)

Directions:

Preheat oven to 350 degrees.  Melt butter in 13″X9″ pan.  Remove from oven.  Then, add half a bag of Pepperidge Farms cornbread dressing mixture.  Please do NOT use any other brand.  Flatten the mixture with back of a spoon.  Now, layer the fresh cooked or canned chicken, sour cream (optional), can of soup with can of milk pre-mixed together before layering, and the other half of dressing mixture. Next,

shake the can of chicken broth before opening, then pour on top of assembled mixture, smoothing with back of spoon over top.  Bake about 40 minutes until bubbly golden. Serves 8 to 10.  Enjoy the chicken and dressing as a T-Day pre-cursor!