Poppyseed chicken casserole

Yield: 8 Servings

Measure Ingredient
2 pounds Chicken; cooked; chopped
8 ounces Sour cream
1 can Cream of chicken soup
1 can Water chestnuts; sliced
1 cup Slivered almonds
½ cup Butter
1½ cup Cracker crumbs; coarsely
\N \N Crushed
½ cup Sharp cheese; shredded
2 tablespoons Poppy seeds

Mix sour cream and soup well. Pour over chicken, nuts, and chestnuts and blend well. Spread in 9 x 13 inch baking pan. Combine butter, crumbs, and cheese and spread over top. Sprinkle poppy seeds over. Bake at 350~ for 40 minutes.

Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:33 -0500 From: LD Goss <ldgoss@...>

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