Chicken Casserole, Pat's

Serves 4

1 can condensed cream of mushroom soup, undiluted
1 (8-oz) sour cream
1 (4-oz) can sliced mushrooms, drained
3-lbs chicken, cooked and cut-up
Ground pepper, to taste

Directions
Preheat oven to 350ºF.  Thoroughly mix soup, sour cream, and mushrooms. Set aside.

Place cut-up chicken on bottom of covered casserole dish. Sprinkle ground pepper over chicken.

Spoon soup mixture onto casserole. Spread evenly to edges to cover chicken.

Create 3rd layer by spreading Herb Stuffing evenly over soup mixture. Cover casserole dish, and bake at 350ºF for 50 minutes.

Remove casserole cover; bake an additional 10 minutes. Top should be lightly browned and crispy, but not burned. 

Remove from oven to wire rack for a few minutes to set. Serve warm.

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