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PRESBYTERIAN CHICKEN CASSEROLE
- from chicken recipe
2 c. chicken, cooked diced
1 can water chestnuts, drained, sliced
1 cans 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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