Sunshine Chicken Casserole
|Canned cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Cooked diced chicken||2 Cup (32 tbs)|
|Chopped pimiento||2 Tablespoon|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Canned white grapes||8 Ounce, drained (1 Can / 2/3 Cup, Plain / Spiced)|
|Hard cooked eggs||2 , sliced|
Combine undiluted soup, sour cream, brown sugar and salt in large mixing bowl.
Add remaining ingredients, tossing lightly until well combined.
Pour into 1 1/2-quart casserole.
Bake at 375° for 15 to 20 minutes.
Prepare Biscuit Topping.
Remove casserole from oven; stir lightly.
Increase oven temperature to 400°.
Drop Topping by tablespoonfuls around edge of casserole.
Bake at 400° for 20 to 25 minutes.