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 \N | Stick butter or margarine |
½ teaspoon | Salt |
½ cup | Chicken stock |
50 \N | White crackers; coarsely crushed |
1 \N | Stick butter or margarine |
2 cups | Water |
¼ cup | Butter or margarine |
1 teaspoon | Salt |
½ cup | Milk |
3 cups | Potato flakes |
2 \N | 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, .