Yield: 12 Servings
|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||Stick butter or margarine|
|½ cup||Chicken stock|
|50||White crackers; coarsely crushed|
|1||Stick butter or margarine|
|¼ cup||Butter or margarine|
|3 cups||Potato flakes|
|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, .