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@...>