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.
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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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