In the February issue of The Singing News Magazine I got a glimpse of the Brady kitchen when this talented couple, Jim and Melissa Brady, are off the road and at home in Nashville, Tennessee.
Jim and Melissa are incredible singers and songwriters and two of the sweetest people you will meet! Fans across the nation and beyond have been touched by music of The Booth Brothers, the award winning gospel music trio Jim sings with.
If you turn on any gospel music station it won’t be long before you hear a song penned by Jim or Melissa, sung by one of the countless groups who have recorded their music. My family, The Browns, being one of them!
Now going back from the “stage to the stove”…. Melissa shares her love for southern comfort food in this recipe form the magazine!
4 chicken breasts
1 stick butter
1 can cream of mushroom soup
1 bag cornbread stuffing
1 can cream of chicken soup
Grease a large baking dish. Boil chicken breasts, then cut chicken into bite-sized pieces. Put stuffing mixture in a large bowl and set aside. Melt butter, pour over stuffing and stir. Put a layer of stuffing into baking dish. Mix 1 can of broth (from cooked chicken) with cream of mushroom soup and poor over stuffing layer. Put on another layer of stuffing. Layer chicken over stuffing mixture. Mix 1 can of broth with cream of chicken soup and pour over chicken. Top with remainder of stuffing.
Bake at 350 degrees for 45-60 minutes.