Stuffed Goose Hot Chicken Casserole

One of my all-time favorite recipes, courtesy of the wonderful (and dearly departed) Stuffed Goose restaurant in Tullahoma, Tennessee. My friend Alyssa asked for the recipe, and I realized in horror that I hadn’t posted it here. So here it is! No picture, unfortunately, but I can assure you that it’s lovely and tasty. And it pairs well with a nice jello salad.

Serves 6

Ingredients

  • 4 c. cooked chicken, coarsely chopped
  • 2 cans cream of celery soup
  • 1 c. celery, finely chopped
  • 2 c. rice, cooked in chicken broth [but it’s still good even if you forget and cook it in regular water. Or you can add a bouillon cube. That works too.]
  • 1/2 tsp. dry mustard
  • 1/2 tsp. lemon pepper
  • 1 tsp. onion, finely chopped
  • 3/4 c. water
  • 1 Tbsp. lemon juice
  • 1 1/2 c. medium cheddar cheese, grated
  • 1/2 c. mayonnaise [even if you hate mayonnaise like I do]

Combine chicken and soup. Add remaining ingredients, excluding cheese. Mix well. Place in greased 9×13 baking dish; cover with foil. Bake at 350 for 45 min. Uncover, sprinkle with cheese, and bake 10-15 min. longer. Serves 6.

It also works well if you make it the day before and bake it when you want it.

According to the cookbook, this was one of the most-requested recipes from the Stuffed Goose.

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About Charity

I have an inexcusable number of cookbooks (and like to experiment with them), have worked in architectural antiques, and have been sewing most of my life. I hold a Bachelor of Science in Textiles & Apparel and Fashion Merchandising from Lipscomb University, and I am currently pursuing my M.S. in Historic/Cultural Dress and Textiles at the University of Georgia. Doing household things (except for cleaning!) and hunting for antiques are my favorite pastimes.
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