So glad to be back on The Richmond Observer bringing you may country favorites. As a reminder, I’m the grandmother of the co-founder of The Richmond Observer and LIVE AT 5 nightly news anchor Lance Jenkins, and here are a couple of my recipes for your Thursday edition of The Richmond Observer:
Chicken and Dressing Casserole
- 3 lbs chicken – cooked and pulled
- 1 cup milk
- 1 can mushroom soup
- 1 can cream of chicken soup
- Chicken stock
- 1 small package Pepperidge Farm dressing
- Salt and pepper to taste
Mix soup and milk together. Grease two 9-inch or on 9’x13′ casserole dish. Alternate layers of chicken and soup, ending with soup on top. Moisten dressing with chicken stock and sprinkle on top of casserole. Bake for 30 minutes at 350 degrees. This can be frozen if needed.
Apple Sauce Salad
- 9 peaches
- 1 cup flour
- 1 cup brown sugar
- 1 stick of butter
Peel and slice the peaches. Put in a casserole dish. Mix the flour and brown sugar, put mixture on peaches. Melt the butter and pour over the peaches. Cook for 30 minutes at 350 degrees.
*NOTE: Other fruits can be substituted for the peaches. Vanilla ice cream with this cobbler is great!
God bless and enjoy Grandma Betty’s cooking in your own home!