Chicken Almond Party Bake For A Crowd
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Cooked and cubed chicken||6 Cup (96 tbs)|
|White wine/Chicken broth||3⁄4 Cup (12 tbs)|
|Blanched slivered almonds||1 Cup (16 tbs)|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Mashed potato flakes||3 Cup (48 tbs) (Pillsbury Hungry Jack)|
Combine soups, mushrooms, chicken, wine, 3/4 cup almonds, pimiento, parsley, onion and salt in 3-quart baking dish.
Drop Potato Topping by tablespoonfuls on filling.
Sprinkle with remaining almonds.
Bake at 375° for 50 to 60 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).
Add egg and blend well