| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 4 | c | Chicken; cooked, diced |
| 2 | c | Soft bread crumbs; cubed |
| 2 | c | Chicken broth |
| 2 | Eggs; beaten | |
| Salt & pepper | ||
| 1/2 | Box cornflake crumbs | |
| 1 | pk | (small) sliced almonds |
| 1/2 | Stick butter or margarine | |
| 1 | c | Cream of mushroom soup |
| 1 | c | Sour cream |
| 1/4 | c | Pimento; chopped |
INSTRUCTIONS
PIMENTO-MUSHROOM SAUCE Soak bread crumbs in hot broth. Combine chicken, bread crumbs & broth, eggs, salt & pepper. Place in buttered 13x9-inch baking pan. Refrigerate overnight. Before cooking, let come to room temperature. Sprinkle with cornflake crumbs & almonds. Melt butter & pour over top. Bake in pan of water 45 minutes at 325. Serve with pimento-mushroom sauce. Pimento-mushroom sauce: Combine ingredients & heat. Do not boil MRS. JOHN C. TAYLOR CLARKSDALE, MS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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