Recipe - Chicken Or Turkey Casserole

Cubed chicken or turkey
1 pack String beans, french cut
1 cn Cream of mushroom soup
2 tablespoon Butter, melted
2 cup Pepperidge Farm Snd Stuffing
2 One half tablespoon Blanched slivered almonds
One half cup Milk

Use as much cut or sliced up or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 cup Pepperidge Farm Seasoned Stuffing, green
beans, and almonds in layers in greased, shallow casserole. Pour over all
1One half cup gravy or 1 can condensed cream of mushroom soup blended with One half c
milk. Moisten 11/3 cup Stuffing with One fourth cup hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.

Mrs. Bernard Mahon

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip