Chicken divine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Chicken breasts |
| 2 | cans | Cream of chicken soup |
| ½ | cup | Mayonnaise |
| 1 | teaspoon | Lemon juice |
| 3½ | cup | Bread crumbs |
| ½ | Stick butter | |
| 1½ | cup | Sharp cheddar cheese. grated |
Directions
Source: Virginia Farm Bureau cookbook 1976 (Mary Frances Houff, Augusta county)
Cook chicken in unsalted water until done. There is enough salt in the soup and any more is too much. Cool chicken and cut in bite size pieces. Place chicken in ungreased casserole )1½ qt. size). Mix chicken soup, mayonnaise, and lemon juice until smooth. Add to chicken. Saute the bread crumbs in skillet with butter. Place on top of chicken mixture and top with grated cheese. Bake at 350 degrees for 25 minutes. Servers 6 to 8.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mark" <BinfordV@...> on Oct 26, 1997