| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | Poultry, Main dish, Londontowne | 1 | Servings |
INGREDIENTS
| Cubed chicken or turkey | ||
| 1 | pk | String beans, french cut |
| 1 | cn | Cream of mushroom soup |
| 2 | tb | Butter, melted |
| 2 | c | Pepperidge Farm Snd Stuffing |
| 2 1/2 | tb | Blanched slivered almonds |
| 1/2 | c | Milk |
INSTRUCTIONS
Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all 1-1/2 c gravy or 1 can condensed cream of mushroom soup blended with 1/2 c milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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