Barbara’s Chicken Casserole and Barbara’s Easy Cobbler

Hi Dub and Deb, I've been reading your columns daily and enjoy them very much. I love the recipes. I grew up in the rural south, so many of these recipes are familiar to me and its nice to see them again. I have a couple of recipes that I thought I would send along, just in case you might be able to use them. Keep up the good work. Barbara

---

*Thank you Barbara for your kind words! We so appreciate you taking the time to drop us a few lines. Dub’s favorite “sport” is looking through all these wonderful recipes our friends are sending in! He’d have me at the cook stove, as he likes to call it, constantly if I’d let him! These two recipes today are “Barbara’s own,” and both sound delicious to me, but I have to tell you Barbara, the first thing Dub spotted was the cobbler. If he’s on his best behavior the rest of the week I just might surprise him this weekend…we’ll see! 3-4 days good behavior with Dub is kinda “stretchin it,” if you understand! Thank you again for both the recipes as well as your time. Please stop back in and see us! Deb

Barbara’s Chicken Casserole:

 

• 4 large chicken breasts (or combo of dark and light meat)
• 1 bag  of  cornbread or herbed cornbread  stuff mix
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 stick of margarine

  Stew chicken in large pot. Do not salt.  Remove chicken from bone.  Save broth. Melt margarine and mix into stuffing mix. Layer bottom of casserole dish with part of the stuffing mix. Add a layer of chicken, then a layer of mushroom soup diluted with the broth. Add another layer of chicken, then a layer of the cream soup diluted with the broth. Repeat until all of the chicken is in the dish, Sprinkle a layer of the mixed margarine and stuffing mix on top. Bake for 1 hour at 350.   This dish is great for leftovers and can also be frozen.  Can also use leftover chicken in this dish.   Do Not discard the leftover chicken broth.  Put it into freezer containers and put it in the fridge overnight. Use a spoon or table knife the next day to scrape off the fat that rose to the top overnight.  Label it and freeze it and you have your own homemade chicken broth for other dishes!    

Barbara’s Easy Cobbler:

This recipe is so very easy, cheap to make and will impress family and friends.  It makes its own crust and looks as though you've labored over it for hours.

• 1 can of fruit pie filling (your choice)
• 1 stick melted margarine
• 1 cup self-rising flour (do not use bread flour)
• 1 cup milk
• 1 cup sugar

Mix all ingredients except pie filling in 8x8 casserole dish, mixing thoroughly Pour pie filling in the center of the mixture Bake 1 hour at 350 or until golden brown. Serve warm with ice cream or topping of your choice, or no topping! Recipe can be doubled.