Chicken pie deluxe
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Pepperidge Farm Stuffing |
| ½ | cup | Butter, *see notes |
| 1 | can | Cream Of Celery Soup, undiluted |
| 1½ | cup | Canned Or Boned Chicken, cut in lge. pcs. |
| ½ | cup | Milk |
| ¾ | cup | Green Peas, cooked |
| 1 | tablespoon | Onion, minced |
| 1 | dash | Pepper |
Directions
Mix crumbs and butter and save ¾ cup of crumbs for top. Put butter and crumb mixture in bottom of 2 quart casserole. Mix remaining ingredients and put on top of crumbs. Top with remaining crumbs. Bake at 425° for 15 to 20 minutes or until bubbly.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WA ed. 1974 NOTES : May use ¼ c butter & ¼ c margarine.
Recipe by: Mrs. William C. Payne Posted to Bakery Shoppe Digest147 by Bill Spalding <billspa@...> on Jul 06, 1997