- NFMK
Andrea Baker’s Presbyterian Chicken
Sorry for the US measurements but this is a special one from my Mum. In 1994 when I had my first Christmas in SF after moving she sent a family cook book to me with this recipe for Chicken Casserole/Presbyterian Chicken. It was served at home after my first recital in Sudbury (Ma) when I was 15. It is the perfect 70's throwback for these troubled Corona Virus times. Photo is the actual current state of the cookbook after a life in SF/Germany/OZ/Scotland!
Chicken Casserole/Presbyterian Chicken
Combine:
5-6 Cups chopped cooked chicken
2 cans cream of chicken or mushroom soup
2 cups sour cream
1 cup milk
Pile into a pretty casserole dish (you can freeze at this point for the day of the party or when you plan to serve)
Topping:
1 small bag of Pepperidge farm herb stuffing UK equivalent herb/sage stuffing (I make my own) with toasted bread crumbs, sage, salt, pepper and olive oil.
¼ cup chopped onion
¼ cup chopped celery
½ cup melted butter or margarine
Salt&Pepper
Combine above ingredients and top the casserole just before putting in the oven. Bake at 350F/160 Fan/Gas Mark 4 for about an hour. Serve with salad and crusty bread after letting cool for about 15 minutes.