2 whole chickens
1 pint sour cream
2 cans cream of chicken soup
1 cup milk
Stew chickens; remove bones and cup up meat. Put in 9 x 13 inch pan (or larger). Combine soup, milk and sour cream and pour over chicken.
1 package (7 ounces) Pepperidge Farms dressing mix (or similar)
1/3 cup butter
1/4 cup chopped onion
1/2 cup celery, chopped
Salt, pepper and seasoning
Mix all ingredients together to make dressing. Put dressing on chicken and cover with foil. Refrigerate overnight.
Bake 1 hour at 350°F, covered.
Can be made ahead of time and frozen, but allow extra time to bake.
This was served at our ward Christmas dinner this past weekend. I asked Margaret Finlay for her recipe. This is what she said about it:
This recipe was served at Brad Finlay’s grandmother’s 90th birthday celebration. It is always a hit whenever I take it anywhere. (This recipe is from Helen Crump- Margaret's sister)