1 cans LeSueur peas

1 can cre a m of chic k e n soup

1 c. (lite) s our cream

1 tube Ritz crackers, crushed

1 stick oleo, melted

2 tbsp. poppy seeds

 

 

Combine chicken, w a ter chestnuts, peas, soup and sour cream.   Place in 7 x 11 inch grea s e d casserole.   Top w i th cracke r s mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.

 

 

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------------------- - ---------------- SKILLET HERB ROASTED CH I CKEN

 

 

 

4 skinless, boneless chicken breast halves

2 tbsp. all-purpose flour

1/4 tsp. g r ound sage

1/4 tsp. d r ied thyme

2 tbsp. margarine

1 (10 3/4 oz.) can c r eam of chicken soup

1/2 c. water

 

 

On waxed paper, combine flour, sage a n d thyme.   Coat chicken lightly with flour mixture.   In sk i llet over m edium high heat, in hot margarine, cook chicken 10 minutes or until br o wned on b o th sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen b r owned bits.   Reduce heat

to low.   Cover; simmer 5 minutes or unt i l chicken is fork tender.   Ser v e over hot cooked rice.   Se r ves 4.

 

 

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