chicken pie deluxe
- Categories
- Entree'
- Fowl & game
- Post to bak
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Pepperidge Farm Stuffing |
| ½ cup | Butter, *see notes |
| 1 can | Cream Of Celery Soup, undiluted |
| 1½ cup | Canned Or Boned Chicken, cut in lge. pcs. |
| ½ cup | Milk |
| ¾ cup | Green Peas, cooked |
| 1 tablespoon | Onion, minced |
| 1 dash | Pepper |
Mix crumbs and butter and save ¾ cup of crumbs for top. Put butter and crumb mixture in bottom of 2 quart casserole. Mix remaining ingredients and put on top of crumbs. Top with remaining crumbs. Bake at 425° for 15 to 20 minutes or until bubbly.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WA ed. 1974 NOTES : May use ¼ c butter & ¼ c margarine.
Recipe by: Mrs. William C. Payne Posted to Bakery Shoppe Digest147 by Bill Spalding <billspa@...> on Jul 06, 1997
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