Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ cup | Mayonaise |
| 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.