| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen peas and carrots |
| 1 |
cn |
Sliced mushrooms; undrained |
| 1 |
cn |
Condensed cream of chicken soup |
| 2 |
c |
Cut-up cooked chicken {or turkey} |
| 1 |
c |
Crushed potato chips |
INSTRUCTIONS
Rinse frozen peas and carrots to seperate; drain.
OVEN METHOD: Mix peas and carrots, mushrooms {with liquid}, soup, and
chicken in ungreased casserole dish. Sprinkle with crushed potato chips.
Cook uncovered in 350 degree oven until hot and bubbly, about 35 minutes.
RANGE-TOP METHOD: Mix peas and carrots, mushroom {with liquid}, soup, and
chicken in 2 qt. saucepan. Heat to boiling; reduce heat. Cover and simmer,
stirring occasionally, until vegetables are done, 8-10 minutes. Sprinkle
with crushed potato chips.
Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 21, 1998,
converted by MM_Buster v2.0l.
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