Blue Moon Crumbed Chicken (or Turkey)
Makes plenty for 117 servings
18 packages Pepperidge Farm corn bread stuffing mix
18 sticks butter: 4 lb. + 2 sticks
4 - 50 oz. cans cream of mushroom soup
7 quarts chicken stock
63 cups cooked & cubed chicken or turkey*
68 oz. canned sliced mushrooms
8 cups chopped onion
9 cups celery, diced
1 qt. real mayonnaise (not the sweet stuff!)
2 1/4 tsp. cayenne pepper
salt and pepper to taste
*I use commercial sized pre-cooked roasted turkey breasts, available at Sunday Dinner
Melt butter and combine with stuffing mix. Place half of crumb mix in bottom
of
casserole pans. Combine all other ingredients and pour over crumb mixture.
Top with remaining crumbs and bake at 350 degrees. Large foil pans take at least
an hour and a half to heat up thoroughly.
Originally posted on the Growlies Message Board.
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