Memories from Summer of 2018

Thursday, October 18, 2012



Mix together

2 c. flour
1 tsp. salt
½ c. soft margarine or butter
8 oz. sour cream
1 egg 
1 tsp. baking powder
1 tsp. sage or poultry seasoning

Sauté following until tender:
3 Tbsp. margarine
½ c. chopped carrot
½ c. chopped onion
½ c. celery 
1/4 c. green pepper

Add 3 c. cooked, boned  chicken cut into bite-sized pieces , 1 can of cream of chicken soup and 4 oz. drained mushrooms to the vegetable mixture and mix well.

Grease a 9 x 13 pan and spread the crust mixture evenly into the bottom  (it should be nice and gooey) and cover the crust with the vegetable mixture to the edges and top with 8 oz. shredded cheddar cheese.
Bake uncovered in a 350 degree oven for 30 to 45 minutes or until the edges are browned and the cheese is bubbly... Set out of oven for about 10 to 15 minutes to cool and cut into squares to serve.
( My husband, Tom,  calls this one "Chicken Pizza")

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