| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Chicken breasts |
| 2 |
cn |
Cream of chicken soup |
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
Lemon juice |
| 3 1/2 |
c |
Bread crumbs |
| 1/2 |
|
Stick butter |
| 1 1/2 |
c |
Sharp cheddar cheese. grated |
INSTRUCTIONS
Source: Virginia Farm Bureau cookbook 1976 (Mary Frances Houff, Augusta
county)
Cook chicken in unsalted water until done. There is enough salt in the soup
and any more is too much. Cool chicken and cut in bite size pieces. Place
chicken in ungreased casserole )1 1/2 qt. size). Mix chicken soup,
mayonnaise, and lemon juice until smooth. Add to chicken. Saute the bread
crumbs in skillet with butter. Place on top of chicken mixture and top with
grated cheese. Bake at 350 degrees for 25 minutes. Servers 6 to 8.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mark"
<BinfordV@worldnet.att.net> on Oct 26, 1997
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