Chicken casserole holds worldwide appeal

DEAR MELBA • A friend in New Zealand asked for this recipe, so I thought I would send it to you, too. I believe your readers might enjoy it.

Chicken Casserole

3/4 cup melted butter

4 cups herb-seasoned dry stuffing mix

4 cups cooked chicken, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups chicken broth

•Mix butter and stuffing mix until well-blended. Remove and set aside 1 cup of mixture for garnish.

•You could cook your own chicken or use the already grilled chicken from the store. I cook chicken thighs and breasts with half an onion and a couple of carrots with a bit of garlic and celery leaves in the water, and then use the liquid for the broth.

•Mix soups and broth together until smooth. Set aside.

•Lightly butter a 9-by-13-inch baking dish and line with half the stuffing mix. Place half the chicken evenly over the stuffing. Pour half the soup mixture over all. Repeat layers and garnish top with 1 cup dry stuffing mix. Cover and refrigerate eight hours or overnight.

•Uncover and bake in 350-degree oven 35-40 minutes.

Serve this dish with slices of jellied cranberries or whole-berry cranberry sauce. It serves eight, and leftovers freeze well.

I often divide it into two small casserole dishes and freeze one for another meal.

I usually sprinkle a bit of the cooked carrots on the layers and sometimes add a few sliced, toasted almonds to the top of the casserole for a little extra crunch.

Anne Wexler, Oklahoma City

DEAR MELBA • We've moved the Hugs Project and are in Suite 1068 at Crossroads Mall, if anyone wants to come visit us.

Please tell readers that 10 of their donated sewing machines have been given to the inmates at the William S. Key Correctional Facility at Fort Supply.

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