| 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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