| 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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