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Country Kitchen
February 15, 2010 Previous Recipe | Next Recipe
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OLD-FASHIONED TEA CAKES
QUICK COCONUT CREAM PIE
CHOCOLATE PUDDING CAKE
COLD OVEN POUND CAKE
EASY LEMON PIE
CREAMY CHICKEN SALAD
SAUSAGE WONTONS
SWEET AND TANGY MEATBALLS
CHEEZY CHICKEN
TROPICAL BLEND PORK CHOPS
CHEEZY CHICKEN

4 cups chopped, cooked chicken
2 cups seasoned croutons
2 tablespoons butter, melted
1/2 cup chopped celery
1/2 cup chopped onion
1 (8-ounce) package grated Swiss cheese
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1/4 cup milk
1/4 cup sour cream
1 cup toasted slivered almonds

In a large bowl, combine chicken and next five ingredients. In a separate bowl, combine soups, milk and sour cream. Add to chicken mixture and combine. Transfer mixture to a 2-quart casserole dish, and bake at 350 degrees for 50 to 60 minutes. Just before serving, sprinkle with toasted almonds.





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