| 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.
A Message from our Provider:
“Have you made God smile today?”