1 can cre a m of mushroom soup

1 can cre a m of chic k e n soup

1 c. milk

5 lbs. cut up cooked chicken

1 pt. sour cream

1 pkg. Pepperidge Farm stuffing mix



Mix soups, sour cream and milk.   Add chicken.   Mix a ll ingredients and layer

in baking dish alternating with stuffing mix.   Bake at 350 degrees for 1 hour.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- SWEET & SOUR CHICKEN




1 frying chicken, cut up

1 tbsp. melted butter

Dash of salt, pepper, ginger

3 celery stalks

1 can pine a pple (chunk)

2 tbsp. brown sugar

3 tbsp. water

1 1/2 tbsp. soy sauce

1 tbsp. vinegar

1 tbsp. cornstarch

1 red pepper (optional)



Rinse c h i c ken, place skin side up in oiled p an.   Pour melted butter over chicken.   Sprinkle c h i cken wi t h sal t , pepper, ginger, diced celer y .   Bake

chicken at 325 degrees for about 20 minutes.   Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, corn starch.   Pour mixture

over chic k e n in pan.   Top with pineapple chunks and pepper.

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