PRESBYTERIAN CHICKEN
CASSEROLE
2 c. chicken, cooked
& diced
1 can water
chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of
chicken soup
1 c. (lite) sour
cream
1 tube Ritz crackers,
crushed
1 stick oleo, melted
2 tbsp. poppy seeds
Combine
chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch
greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30
minutes at 350 degrees or until bubbly.
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