| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Eggs | Casserole | 12 | Servings | |
INGREDIENTS
| 5 | c | Bite-size boiled chicken |
| 1 | cn | Mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1 | cn | Water chestnuts; sliced |
| 1 | md | Onion; chopped |
| 1 | c | Celery; chopped |
| 1/2 | Stick butter or margarine | |
| 1/2 | ts | Salt |
| 1/2 | c | Chicken stock |
| 50 | White crackers; coarsely crushed | |
| 1 | Stick butter or margarine | |
| 2 | c | Water |
| 1/4 | c | Butter or margarine |
| 1 | ts | Salt |
| 1/2 | c | Milk |
| 3 | c | Potato flakes |
| 2 | Eggs | |
| 1 | ct | (8-oz) sour cream |
INSTRUCTIONS
POTATO TOPPING Saut. onion and celery in 1/2 stick butter. Mix all ingredients together except crackers and stick of butter. Put crushed crackers in a large casserole 10x14 inches. Melt stick of butter and dribble over crackers. Pour other mixed ingredients over this and cover with potato topping. To make Potato Topping; Bring water to a boil; add salt, butter, potato flakes and milk. Mix well. Add beaten eggs and sour cream. Mix and drop on top of filled casserole. Refrigerate for a couple of hours. May be made the day before. Bake in a 375 degree oven for about 50 minutes. Serves 12. Turkey may be substituted for chicken. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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