Yield: 1 Servings
|1 \N||Whole chicken; (cooked, de-boned & cut into bite sized pieces)|
|2 cans||Cream of Chicken soup|
|1 can||Cream of Mushroom soup|
|1 small||Can diced mushrooms|
|1 cup||Celery finely chopped|
|½ cup||Onion finely chopped|
|¼ cup||Slivered almonds or finely chopped pecans|
|1 \N||8-oz carton sour cream|
|1 large||Package of cornbread stuffing; (without seasoning mix)|
My great aunt Emma gave me this recipe. I use it when I have alot of people (kids love it) to feed or have to take food to someone's house. I cook some green-beans with garlic, onions and butter or make a garlic salad and you have a complete meal without to much mess (with the exception of the chicken). I hope everyone enjoys it as much as we do and do not offend anyone for I too am not jewish and do not know all the laws regarding mixing some foods together.
Pre-heat oven to 350
Combine all ingredients and add ½ package of the stuffing mix. Mix this together and place in a sprayed or buttered casserole dish. Top the casserole with the remaining stuffing.
Place in a pre-heated 350 degree oven for about 30 min. or until bubbly and topping is crispy and golden brown.
Posted to JEWISH-FOOD digest by Dunenymph2@... on Aug 27, 1998, converted by MM_Buster v2.0l.