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.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
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.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
|