|½ large||Onion; chopped|
|1 can||(10.75-oz) cream of mushroom soup|
|1 carton||(8-oz) sour cream|
|1 can||(4-oz) mushrooms; drained|
|Ground pepper to taste|
|1||(3-lb) chicken; cooked and cut into bite-sized pieces|
|½ cup||Slivered almonds; or cashews|
Saut onion in butter until limp. Add cream of mushroom soup, sour cream, mushrooms, wine, salt and pepper. Simmer over low heat for 5 minutes.
Combine sauce with chicken in a 3 quart casserole dish. Top with almonds or cashews and bake, uncovered, for 30 minutes at 350ø, or until bubbly. Serve as is, or over rice. Especially good if served in patty shells. Yield: 8 servings.
TISH NISBET (MRS. WYCK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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