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(In her 1963 cookbook, The Art of Cooking Omelettes , de Lyon provides a recipe for this salad dressing, writing, A French salad dressing is usually made with dry mustard, but I do not use it, and that probably accounts for the different taste.) Nell says her father continued to tweak it to make it his own
Ingredients 3 boneless, skinless chicken breasts, (1 & 1/2 to 2 pounds) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon dried Italian seasoning 1 can (14.5 ounce) green beans, , drained (see note) 1 box (6 ounce) chicken stuffing mix 1 can (10.5 ounce) low-sodium cream of chicken soup 1 1/4 cups low sodium chicken broth, , divided 1/4 cup sour cream 1/4 cup butter, , melted Instructions Coat a 6 quart crock pot with nonstick cooking spray
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