| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Whole chicken; (cooked, de-boned & cut into bite sized pieces) | |
| 2 | cn | Cream of Chicken soup |
| 1 | cn | Cream of Mushroom soup |
| 1 | sm | Can diced mushrooms |
| 1 | c | Celery finely chopped |
| 1/2 | c | Onion finely chopped |
| 1/4 | c | Slivered almonds or finely chopped pecans |
| 1/2 | c | Mayonaise |
| 1 | 8-oz carton sour cream | |
| 1 | lg | Package of cornbread stuffing; (without seasoning mix) |
INSTRUCTIONS
My great aunt Emma gave me this recipe. I use it when I have alot of people (kids love it) to feed or have to take food to someone's house. I cook some green-beans with garlic, onions and butter or make a garlic salad and you have a complete meal without to much mess (with the exception of the chicken). I hope everyone enjoys it as much as we do and do not offend anyone for I too am not jewish and do not know all the laws regarding mixing some foods together. Pre-heat oven to 350 Combine all ingredients and add 1/2 package of the stuffing mix. Mix this together and place in a sprayed or buttered casserole dish. Top the casserole with the remaining stuffing. Place in a pre-heated 350 degree oven for about 30 min. or until bubbly and topping is crispy and golden brown. Posted to JEWISH-FOOD digest by Dunenymph2@aol.com on Aug 27, 1998, converted by MM_Buster v2.0l.
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