| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Chicken, Casseroles |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken; cooked; chopped |
| 8 |
oz |
Sour cream |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Water chestnuts; sliced |
| 1 |
c |
Slivered almonds |
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Cracker crumbs; coarsely |
|
|
Crushed |
| 1/2 |
c |
Sharp cheese; shredded |
| 2 |
tb |
Poppy seeds |
INSTRUCTIONS
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@METRONET.COM>
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”