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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An easy sunday supper. You can use any cooked chicken. I've used anything from canned chicken to what I had left from KFC (including the crispy crust) to cooked up boneless chicken. Ingredients:
3 slices bacon |
1/4 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green bell pepper |
2 cups broccoli, in small florettes |
1 (4 ounce) can sliced mushrooms, drained |
1 (10 1/2 ounce) can condensed cream of chicken soup |
1 cup sour cream |
3 cups cooked cubed chicken |
2 teaspoons worcestershire sauce |
1/8 teaspoon pepper |
1 tablespoon milk |
3 cups mashed potatoes |
2 eggs, slightly beaten |
1/4 cup milk |
1 tablespoon chopped pimiento |
1 cup shredded cheddar cheese |
1 can durkees french-fried onions |
Directions:
1. Fry bacon in skillet until crisp.
2. Remove and drain on paper towels.
3. Crumble.
4. Saute onion, celery, green pepper mushrooms and broccoli flowerettes in bacon dripping until tender.
5. Do not brown.
6. Combine soup and sour cream in a bowl.
7. Add chicken, Worcestershire sauce, pepper, 1TBL milk, and sauteed vegetables; mix well.
8. Turn into a 2 quart greased casserole.
9. Combine mashed potatoes with eggs, crumbled bacon, milk, pimentos, and cheese; mix until just blended.
10. Spread on top of casserole.
11. Top with Durkee onions.
12. Cover loosely with foil.
13. (remove foil 10-15 minutes before end of baking.) Bake in moderate oven 350' degrees for 45 minutes or until bubbly.
14. and top is nicely browned.
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