| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Entree’, Fowl & game, Post to bak | 6 | Servings | |
INGREDIENTS
| 1 3/4 | c | Pepperidge Farm Stuffing |
| 1/2 | c | Butter, *see notes |
| 1 | cn | Cream Of Celery Soup, undiluted |
| 1 1/2 | c | Canned Or Boned Chicken, cut in lge. pcs. |
| 1/2 | c | Milk |
| 3/4 | c | Green Peas, cooked |
| 1 | tb | Onion, minced |
| 1 | ds | Pepper |
INSTRUCTIONS
Mix crumbs and butter and save 3/4 cup of crumbs for top. Put butter and crumb mixture in bottom of 2 quart casserole. Mix remaining ingredients and put on top of crumbs. Top with remaining crumbs. Bake at 425° for 15 to 20 minutes or until bubbly. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WA ed. 1974 NOTES : May use 1/4 c butter & 1/4 c margarine. Recipe by: Mrs. William C. Payne Posted to Bakery Shoppe Digest147 by Bill Spalding <billspa@icanect.net> on Jul 06, 1997
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”