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Clark Casserole

November 17, 2013

There is a saying in the South that a shared recipe is more precious than gold and ALWAYS comes with a story. Now, I love a lot of the recipes that I’ve been given over the years and some have good stories associated with them. The story associated with this one is that a) families are complicated and b) recipes don’t always come with great instructions.

I got this recipe from my Grandma Pat, who got it from my Uncle’s wife- my Aunt Joy, who got it fro her ex-husband. And I have no idea who he got it from. When Aunt Joy gave it to Grandma Pat, it was just mix this, and this and this. My Grandma Pat tried to break it down a little more for me and I’ve finally gotten some specifics down after trying a few times. Since my Aunt’s ex-husband is Clark, I call it Clark Casserole and it is a favorite among my family. And lets be honest, Clark Casserole is a lot easier to say than chicken/sausage/ squash/onion casserole.

Clark Casserole

Clark Casserole

Ingredients

  • 3 chicken breasts
  • 1 lb hot sausage
  • 2 zuccuni
  • 2 yellow squash
  • 1 onion
  • 1 can cream of chicken soup, but I make my own- look HERE for that DIY recipe. You could even go up to 1 1/2 cans.
  • 2 cups Pepperidge Farm Herb dressing
  • 1/2 cup butter- cut up
  • sour cream

Steps

1. Bake chicken breasts, season as you like, when they are cooked and cooled, shred/dice/slice… whatever your preference is to have them be in small bites

2. Fry entire pack of sausage and break into crumbles as cooking. Mix cooked chicken and cooked sausage together, set aside.

3. Slice all three veggies into thin rounds and lightly steam them. Do NOT forget to steam them before adding to the casserole mix. I did this once and it took forever to cook because the veggies were still hard.

4. Mix steamed veggies in with meat, add in 1 and 1/2 cups of the Pepperidge Farm dressing. Then mix in the soup mix. If it looks too dry still, add in some sour cream to the mix. Really, it just depends. If you use 1 and 1/2 can you probably don’t need the sour cream

5. Put the entire mixture in a large casserole pan… 9×13 or 10×14

6. Sprinkle the remaining 1/2 cup of Pepperidge Farm  dressing on the top of the mixture, slice the butter into small pads and dot all over the top.

7. Bake at 350 for about 30 minutes. Serve it hot as a meal then, or let it cool, break into smaller portions and freeze.

 

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