| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Chicken, Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 8 |
oz |
Fresh mushrooms; sliced |
| 5 |
c |
Chicken; cooked, cubed |
| 1 |
cn |
Cream of chicken soup; undiluted (10 3/4 oz.) |
| 1 |
c |
Sour cream; (8 oz.) |
| 1 |
|
Jar pimiento; drained and diced (2 oz.) |
| 1/2 |
c |
Butter or margarine |
| 1 1/3 |
c |
Butter flavored crackers; finely crushed |
| 2 |
ts |
Poppy seeds |
INSTRUCTIONS
TOPPING
In a skillet, melt butter. Saute mushrooms until tender. Stir in chicken,
soup, sour cream, and pimiento; mix well. Spoon mixture into a greased 2
quart casserole. In a small bowl, combine all topping ingredients. Sprinkle
over the chicken. Bake at 350 degrees for 20 minutes. Yield: 6 Servings
SOURCE: Ernestin Plaser, Houston, TX, Reminisce Magazine Sept/Oct 92 SHARED
BY: Jim Bodle 9/92
Posted to MC-Recipe Digest V1 #1056 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”