Servings: 1
Ingredients
- 1 whl chicken, (cooked, de-boned & cut into bite sized pcs)
- 2 can Cream of Chicken soup
- 1 can Cream of Mushroom soup
- 1 sm Can diced mushrooms
- 1 c. Celery finely minced
- 1/2 c. Onion finely minced
- 1/4 c. Slivered almonds or possibly finely minced pecans
- 1/2 c. Mayonaise
- 1 x 8-ounce carton lowfat sour cream
- 1 lrg Package of cornbread stuffing, (without seasoning mix)
Directions
- My great aunt Emma gave me this recipe. I use it when I have alot of people
- (kids love it) to feed or possibly have to take food to someone's house. I cook some green-beans with garlic, onions and butter or possibly 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 don't offend anyone for I too am not jewish and don't know all the laws regarding mixing some foods together.
- Pre-heat oven to 350
- Combine all ingredients and add in 1/2 package of the stuffing mix. Mix this together and place in a sprayed or possibly buttered casserole dish. Top the casserole with the remaining stuffing.
- Place in a pre-heated 350 degree oven for about 30 minutes. or possibly till bubbly and topping is crispy and golden.
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