| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | lg | Onion; chopped |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | ct | (8-oz) sour cream |
| 1 | cn | (4-oz) mushrooms; drained |
| 1/4 | c | Wine |
| 1/4 | ts | Salt |
| Ground pepper to taste | ||
| 1 | (3-lb) chicken; cooked and cut into bite-sized pieces | |
| 1/2 | c | Slivered almonds; or cashews |
INSTRUCTIONS
Saut. onion in butter until limp. Add cream of mushroom soup, sour cream, mushrooms, wine, salt and pepper. Simmer over low heat for 5 minutes. Combine sauce with chicken in a 3 quart casserole dish. Top with almonds or cashews and bake, uncovered, for 30 minutes at 350°, or until bubbly. Serve as is, or over rice. Especially good if served in patty shells. Yield: 8 servings. TISH NISBET (MRS. WYCK) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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