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Shoestring Chicken Hotdish Recipe

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This recipe for Shoestring Chicken Hotdish is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (9 ounce) can shoestring potato sticks
2 1/2 -3 cups cubed cooked chicken
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar sliced pimento, drained
paprika (optional)
Directions:
Directions:
Preheat oven to 350º. Lightly grease or spray bottom of a 2-quart casserole dish with cooking spray.

Stir together chicken soup and mushroom soup. Spread a third of soup mixture on the bottom of casserole dish.

Sprinkle a third of potato sticks over the soup mixture, completely covering soup mixture. Layer half the chicken, half the mushrooms and half the pimento on top of the sticks. Repeat layers with soup, potato sticks, chicken, mushrooms and pimento. Spread remaining layer of soup; sprinkle with remaining potato sticks. Sprinkle with paprika, if desired.

Bake for 30 to 40 minutes or until heated through and bubbly around the edges.
Personal Notes:
Personal Notes:
When I'm in a hurry, I purchase a rotisserie chicken and use the meat from that in this hotdish.

 

 

 

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