Mom's chicken casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Chicken breasts (whole) |
| 6 | eaches | Chicken thighs |
| 3 | tablespoons | Butter |
| ¼ | cup | Onions, minced |
| ¼ | cup | Slivered Almonds, blanched |
| 1 | pack | Wild & White Rice |
| 2½ | ounce | Mushrooms (in jar) |
| 2 | cups | Sour Cream |
| 2 | ounces | Pimentos (in jar) |
| 1 | x | Cream of mushroom soup (can) |
| 1 | pack | Scallop Potatoes (no sauce) |
| ½ | x | Can Chicken broth |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | x | Soup can of water |
Directions
Bone and skin raw chicken breasts and thighs. Cut chicken breasts in half for a total of 8 pieces of breast. Brown the chicken in butter.
Remove from pan and brown onions. Brown the blanched almonds.
Mix almonds, rice, onions, mushrooms and pimentos together and place in the bottom of a very large greased casserole pan.
Next place a layer of scalloped potatoes (just the dried potatoes) on top of first layer.
Place chicken breasts and thighs on top of dried potatoes Mix soup, sour cream, chicken broth and seasonings together. Heat until smooth and pour over the chicken in the casserole dish. Bake at 325 degrees for 1 hour.
Serves 8
From the kitchen of Virginia Williams 5/67 Submitted By ANNE MCREARY On 02-01-95