| 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
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