Chicken Almond Party Bake
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Cooked cubed chicken||3 Cup (48 tbs)|
|White cooking wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Teaspoon|
|For potato topping|
|Water||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mashed potato flakes||1 1⁄2 Cup (24 tbs) (Pillsbury Hungry Jack)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Combine soup, mushrooms, chicken, wine, 1/4 cup almonds, pimiento, onion and salt in 8-inch square baking dish.
Drop Potato Topping by tablespoonfuls on filling.
Sprinkle with remaining 1/4 cup almonds.
Bake at 375° for 40 to 45 minutes until golden brown.
Potato Topping: Heat water, butter and salt to boiling in saucepan.
Remove from heat.
Add milk, stir in potato flakes with fork just until moistened.
Let stand until liquid is absorbed (about 1/2 minute).
Blend in sour cream.
Add egg and blend well