If my memory is correct, this recipe came from Rhonda, my sister-in-law. I cannot say enough how grateful I have been to have her in the family for the last 30+ years. Watching her love my brother, raise her children with excellence, open her heart and home to assist taking care of Mom and Dad when it came time to do that and somehow manage to juggle family, college and work at the same time has just amazed me. She rivals my Mom for being an excellent cook and collecting fantastic recipes.
The name for this casserole sounds a little aggressive, but in the south we have a saying: “It’s so good it’ll make you want to slap your grandma.”
This is a fast easy recipe that will feed a hungry family with leftovers.
Thank you Rhonda, for loving Steve enough to put up with his family and also for sharing your recipes.
Time saver tips:
For the chicken, you can de-bone a rotisserie chicken and use that meat. OR
If you can your own chicken meat, use a quart of canned chicken (more on this in a blog)
Grandma Slappin’ Chicken
Section 1: Ingredients
This recipe is pretty simple, but makes a delicious, filling casserole. For this recipe you will need:
8 oz. herb stuffing mix
½ c melted butter
1 can cream of celery soup
4 oz sour cream
2 c. chicken broth (if using canned chicken, save the broth for this)
3 lb chicken, cooked
Section 2: Directions
1. Mix melted butter and stuffing mix together
2. Mix sour cream and celery soup together
3. Spray a 9x13 casserole dish
4. Layer starting with ½ the stuffing mix, the chicken, 1 cup of broth, the cream mixture, second cup of broth and finish with the second ½ of the stuffing.
5. Bake at 350 for 45 minutes to 1 hour and enjoy.
Comments