|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.|
|¾ cup||Green Peas, cooked|
|1 tablespoon||Onion, minced|
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.
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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