5 cup Bite-size boiled chicken
1 can Mushroom soup
1 can Cream of chicken soup
1 can Water chestnuts, sliced
1 medium Onion, chopped
1 cup Celery, chopped
1/2 Stick butter or margarine
1/2 tsp Salt
1/2 cup Chicken stock
50 White crackers, coarsely crushed
1 Stick butter or margarine
POTATO TOPPING
2 cup Water
1/4 cup Butter or margarine
1 tsp Salt
1/2 cup Milk
3 cup Potato flakes
2 Eggs
1 carton (8-oz) sour cream
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Sauté‚ onion and celery in 1/2 stick butter. Mix all ingredients together except crackers and stick of butter. Put crushed crackers in a large casserole 10x14 inches. Melt stick of butter and dribble over crackers. Pour other mixed ingredients over this and cover with potato topping.
To make Potato Topping; Bring water to a boil; add salt, butter, potato flakes and milk. Mix well. Add beaten eggs and sour cream. Mix and drop on top of filled casserole. Refrigerate for a couple of hours. May be made the day before. Bake in a 375 degree oven for about 50 minutes. Serves 12. Turkey may be substituted for chicken.
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