Yield: 6 Servings
Measure | Ingredient |
---|---|
4 cups | Chicken; cooked, diced |
2 cups | Soft bread crumbs; cubed |
2 cups | Chicken broth |
2 \N | Eggs; beaten |
\N \N | Salt & pepper |
½ \N | Box cornflake crumbs |
1 pack | (small) sliced almonds |
½ \N | Stick butter or margarine |
1 cup | Cream of mushroom soup |
1 cup | Sour cream |
¼ cup | Pimento; chopped |
PIMENTO-MUSHROOM SAUCE
Soak bread crumbs in hot broth. Combine chicken, bread crumbs & broth, eggs, salt & pepper. Place in buttered 13x9-inch baking pan. Refrigerate overnight. Before cooking, let come to room temperature. Sprinkle with cornflake crumbs & almonds. Melt butter & pour over top. Bake in pan of water 45 minutes at 325. Serve with pimento-mushroom sauce.
Pimento-mushroom sauce: Combine ingredients & heat. Do not boil MRS. JOHN C. TAYLOR
CLARKSDALE, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .