Chicken Casserole #08

12 Servings

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Chicken Casserole #08 Ingredients

5 c Bite-size boiled chicken	1 Stick butter or margarine
1 cn Mushroom soup	POTATO TOPPING
1 cn Cream of chicken soup	2 c Water
1 cn Water chestnuts; sliced	1/4 c Butter or margarine
1 md Onion; chopped	1 ts Salt
1 c Celery; chopped	1/2 c Milk
1/2 Stick butter or margarine	3 c Potato flakes
1/2 ts Salt	2 Eggs
1/2 c Chicken stock	1 ct (8-oz) sour cream
50 White crackers; coarsely

Instructions for Chicken Casserole #08

Saut? onion and celery in 1/2 stick butter. Mix all ingredients together except crackers and stick of butter. Put crushed crackers in a large casserole 10x14 inches. Melt stick of butter and dribble over crackers. Pour other mixed ingredients over this and cover with potato topping. To make Potato Topping; Bring water to a boil; add salt, butter, potato flakes and milk. Mix well. Add beaten eggs and sour cream. Mix and drop on top of filled casserole. Refrigerate for a couple of hours. May be made the day before. Bake in a 375 degree oven for about 50 minutes. Serves 12. Turkey may be substituted for chicken. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized