Down On The Farm Chicken Casserole

Making dinner is not one of my favorite things to do, I'd rather bake! So, I was wondering what to make for dinner and I ended up picking up one of my cookbooks, Blue Ribbon Recipes From America's State and Country Fairs, and I found this recipe that looked quick and easy. After a quick run to the store to pick up some hash brown and sour cream, this is what I made. I did use all cream of mushroom soup, because I have lots of it in my food supply. My family loved it and it was definitely easy to make!




Down On The Farm Chicken Casserole

Hash Brown Layer

1 (30 oz)Package frozen hash browns
1 can cream of celery soup
1 cup light sour cream
1/2 cup grated onion
2 tablespoons diced pimento
1 cup cheddar cheese, grated

Chicken Layer

3 cups chicken, cut in bite size pieces, I used canned
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup light sour cream

Crumb Layer

1 package (8 oz tube) buttery round crackers, crushed
1/2 cup butter, melted
1 tablespoon poppy seeds (I didn't have any so I left it out)

Preheat oven to 375 and butter a 9x13 baking dish.

Mix all the ingredients for the hash brown layer in a medium size bowl. Pat into pan.

Mix all the chicken layer ingredients in the same bowl. Spread over hash brown layer.

In a small bowl mix crumb layer and sprinkle over the top. Bake for 30 to 45 minutes or until browned and bubbly. Serves 10 - 12.