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Love Me Tender Chicken Bake
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2 medium onions, chopped
6 celery ribs, chopped
1/2 cup butter, cubed
5 cups cubed cooked chicken
3/4 cup water
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cans (8 ounces each) sliced water chestnuts, drained
1 cup sliced almonds, toasted
1 cup crushed butter-flavored crackers
In a large skillet, saute onions and celery in butter until tender. Add chicken
and water; heat through. Remove from the heat. Stir in the soup, sour cream,
water chestnuts and almonds. Pour into eight greased 1-1/2-cup baking dishes.
Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 20-25 minutes or
until bubbly.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |