Wednesday, August 31, 2005

All-in-one Supper Casserole © 1967

1 10 1/2-ounce can condensed cream of chicken soup
1/2 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.


Blogger Terri said...

I always use frozen peas in my casseroles because canned peas just get smushed and are gross looking.

I bet this is good.

4:50 AM  
Blogger Kirkkitsch said...

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! ;)

2:24 PM  

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