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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Savory Crust Chicken Bake Recipe

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This recipe for Savory Crust Chicken Bake is from Evangelical Christian Academy Family Favorites, 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:  
Filling:
1/2 c. carrot, grated
1/2 c. onion, chopped
1/2 c. green pepper
1/4 c. chopped pimento
2 T. margarine
2 c. chicken, cooked and chopped
1/2 c. mushrooms
1 can cream of chicken soup

Crust:
1/2 c. margarine
1 c. sour cream
1 tsp. thyme (or Italian seasoning)
1 tsp. salt
1 c. shredded cheese
1 egg
1 c. flour
1 tsp. baking powder
Directions:
Directions:
In large frying pan saute carrot, onion, pepper and pimento in margarine until tender. Remove from heat and add chicken soup and mushrooms. Set aside. (can be made a day ahead) Combine margarine, sour cream and eggs. Beat till smooth. Add flour, salt, baking powder, thyme. Blend till combined. Spread batter evenly in deep dish pie pan up sides and on bottom. Pour in filling and sprinkle with cheese. Bake at 400°F for 20-30 minutes.

 

 

 

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