"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

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Margaret Dorothea Landon Schoenherr, 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!

Contributor:  
Contributor:  
Janie Humphreys Schoenherr

Category:
Category:

Ingredients:  
Ingredients:  
2 chickens
1 can cream of chicken soup
1 cream of mushroom soup
1 small carton sour cream
1 small can water chestnuts
1 stick butter
1 box Ritz crackers

Directions:
Directions:
Crumble 2 packages crackers in a large casserole dish. Cut 1/2 stick butter in small pieces on top of cracker crumbs. Add Chicken then chestnuts. Mix 2 soups with sour cream and some milk to make the mixture runnier and spoon over the chestnuts. Add more crackers and slice remaining butter on top. Bake at 400 for 30 minutes or more.

 

 

 

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