All-in-one Supper Casserole © 1967
1 10 1/2-ounce can condensed cream of chicken soup1/2 cup milk
1 cup diced cooked or canned chicken
1 cup julienne strips fully cooked or canned ham
1/4 teaspoon marjoram, crushed
1/4 teaspoon rosemary, crushed
1 cup drained canned peas or 1/2 10-ounce package frozen peas, thawed enough to break apart (about 1 cup)
• • •
1 8-ounce package frozen French-fried potato puffs
Combine soup, milk, diced chicken, ham, marjoram, rosemary, and peas; turn into 1 1/2-quart casserole. Top with potato puffs. Bake in hot oven (425º) for 40 to 45 minutes. Makes 4 or 5 servings.
posted by Kirkkitsch @ 6:00 AM
1 Comments:
Terri-
Me too! And for exactly the same reason. I haven't made this particular casserole before, but it does sound mighty tasty. Not too sure about the mixing of ham and chicken, but who knows. I think I'd probably just stick to the chicken.
And everyone knows potato puffs make everything more delicious! ;)
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