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.

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