Chicken casserole #08

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


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, .

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