| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stack pack of crackers |
| 1 |
|
Stick margarine; melted |
| 1 |
lg |
Fryer |
|
|
Salt & pepper to taste |
| 1 |
cn |
Cream of chicken soup |
| 1/2 |
pt |
Sour cream (up to) |
| 1 |
c |
Chicken stock |
INSTRUCTIONS
Cook chicken in water that has been lightly salted and peppered. Debone;
save stock. Crumble crackers over bottom of a baking dish; pour melted
margarine over crackers. Place pieces of chicken over the crackers. Mix
soup and sour cream; place over chicken. Add chicken broth. Bake in
preheated 400 degree oven until it bubbles. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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