"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Scotch Chicken, by Ed Winter, is from Winter Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups cooked chicken broken into pieces 2 cans cream of mushroom soup (or cream of chicken soup) 1cup sour cream 1 small bag Pepperidge Farm stuffing (fine) mix 1 can chicken broth 1 stick margarine (1/2 Cup) melted
Put chicken into a 9x13 baking pan. Mix 2 cans cream of mushroom soup (or 2 cans cream of chicken soup) with 1 Cup of sour cream. Put on top of the chicken. Sprinkle a small bag of Pepperidge Farm stuffing mix on top of the chicken and soup mixture. Over all of the above, pour 1 can of HOT chicken broth mixed with 1 stick of margarine (melted). Bake at 350 degrees for approsimately 20 to 30 minutes. Serves 8 or 10 people.
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