Chicken casserole #08
12 Servings
Ingredients
| Quantity | 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 | Stick butter or margarine | |
| ½ | teaspoon | Salt |
| ½ | cup | Chicken stock |
| 50 | White crackers; coarsely crushed | |
| 1 | Stick butter or margarine | |
| 2 | cups | Water |
| ¼ | cup | Butter or margarine |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| 3 | cups | Potato flakes |
| 2 | Eggs | |
| 1 | carton | (8-oz) sour cream |
Directions
POTATO TOPPING
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, .