Add cut up chicken to cream of chicken soup, butter and chicken broth to make a creamy chicken mixture to the dry dressing mix.
You may not think it is quite time to make a chicken casserole, and if so, that is fine. But I'd save this recipe if I were you, and use it at a later date.
A lady who I call my second mom, Patricia Richardson, gave this recipe to me. It was given to her by her mother, Muriel Dantzler.
These two women happen to be two of the sweetest people I've ever had the privilege to know and love.
Despite what Patricia says, she is so much like her mother. Patricia is a Godly woman, she is a wife and mother of two kids, both of whom are some of my longest and dearest friends, and she would give you the shirt off her back.
And the woman can cook. I can honestly say that in my 15-plus years of knowing her I can't ever recall anything she has ever cooked I didn't like.
She is one of those surefire cooks -- you know when you eat her food, it is good and it was cooked with love. I've eaten at her dinner table many times, including many holidays.
And I get a special cake from her every year on my birthday. As a matter of fact, she even honored me with making my wedding cake. She is just awesome.
So last week I stepped out on a limb and asked for this recipe. I said stepped out on a limb because I worried that mine would not be near as good as hers. But I'm pregnant and the baby was craving Patricia's dish, so I made it anyway despite my own cooking doubts.
It was good and my husband Kevin loved it, but it wasn't near as good as Patricia's. I'm sure we all have a dish or two that our mom's make, that we would just rather her make instead of us.
So courtesy of a couple of sweet South Carolina Gamecock fans, enjoy.
Start to finish: 45 minutes (15 minutes active)
One can of cream of chicken soup
One can of cream of mushroom soup
Four chicken breasts
One package of plain corn bread dressing mix
One stick of butter
Dash of pepper
2 cups of broth made by boiling chicken breasts
Boil chicken breasts and cut into small pieces.
Mix together all of the ingredients except the dressing mix.
In a casserole dish, layer -1/2 of the corn bread crumbs and -1/2 of the chicken mixture and then repeat.
Cook at 350 degrees until bubbly.
Tip: The butter amount can be cut in half and if your family doesn't like mushrooms, use two cans of cream of chicken soup.