Recipe From: Virginia Brown
{From Brown's Best Original Cookbook}
Cook 1 pkg carrots, 1/4 pkg peas. Drain. Grate 1 lg. carrot, 2 pieces celery.
Put stove top dressing in bottom of greased 9x13 casserole. Cover chicken with this layer. Peas and carrots and celery then cover with 2 cans undiluted cream of chicken soup.
Sprinkle fine bread crumbs over soup. Bake at 350 for 30 min.
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