Title: Chicken And Dressing Casserole
Category: Casseroles
Sub-Category: Chicken Casseroles
Instructions:
Chicken and Dressing Casserole2 pounds boiled chicken
1/4 cup (1/2 stick) margarine
1/2 can mushroom soup
1/2 can chicken soup
1/2 (13 ounce) can milk substitute
1 box cornbread stuffing mix
1 1/2 cups chicken broth Remove chicken from bone and place in 2-quart casserole. Melt margarine and add soups and milk; mix well. Pour over chicken in casserole. Mix stuffing with broth and spoon over mixture in casserole dish. Do not stir layers together. Bake at 425 degrees F for 25 minutes or until brown.
Non-Dairy Substitutes
Imitation dairy products are usually close to undetectable in many recipes, especially breads, cakes, cookies, muffins and creamy desserts like puddings. The following guide below will help you decide which non-dairy alternative will work best for you. Beware that some products use "sodium caseinate" which is a milk derivative. While we have listed products that should be Kosher pareve / parve or vegan, you need to check the ingredients and/or hasgachah (Kosher certification by Rabbis) to make sure they are truly non-dairy.
Non-Dairy Milk Substitutes
- Soy Milk - an excellent all around dairy substitute for real milk, however, different brands will produce varying tastes. To start, best to try an unflavored soy milk. For desserts or the desire to have a "sweeter" nature, try a flavored soy milk. Soy milk also works best for recipes that call for creamy sauces, salad dressings, pasta sauces and other savory, thicker delicacies. If the recipe calls for buttermilk, add a single tablespoon of white vinegar - lemon juice will also work fine - to each cup of soy milk and make sure you mix it together well! While not as full and robust as buttermilk, it should get you there with regard to taste.
- Rice Milk - slightly sweet and good for desserts although not as thick and creamy as soy or real dairy milk. It is not suited for hearty, savory or salty recipes such as mashed potatoes. Given that it is thinner, it is also best when used with "binding" or stabilizing agents such as eggs, flour, agar flakes or xanthan gum
- Almond / Nut Milk - Thicker than rice milk and has a nutty taste, making this dairy substitute better for making creamy drinks and desserts. These are also not best used in savory, hearty and salty dishes.
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