astray recipes: Chicken casserole #08

Categories: Casserole
Yield: 12 Servings

Measure	Ingredient
5 cups	Bite-size boiled chicken
1 can	Mushroom soup
1 can	Cream of chicken soup
1 can	Water chestnuts; sliced
1 medium	Onion; chopped
1 cup	Celery; chopped
½	Stick butter or margarine
½ teaspoon	Salt
½ cup	Chicken stock
50	White crackers; coarsely crushed
1	Stick butter or margarine
2 cups	Water
¼ cup	Butter or margarine
1 teaspoon	Salt
½ cup	Milk
3 cups	Potato flakes
2	Eggs
1 carton	(8-oz) sour cream

POTATO TOPPING

Saut‚ onion and celery in ½ 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 <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

chicken casserole #08