Chicken Casserole 5

1 package (8 ounces) Town House crackers
1 stick margarine (1/4 lb)
6 chicken breasts, cooked and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
Tabasco sauce, to taste

Crush crackers. Add melted margarine to crackers. Put 3/4 of the mixture on bottom of casserole dish. Put cooked, deboned chicken breasts, that have been cut into small pieces, on top of crackers. Mix soup, sour cream and Tabasco; then, pour over chicken. Place remaining crushed cracker mixture on top. Bake at 375F until bubbly.

Sliced water chestnuts that have been drained may be added with the soup mixture.

Yield: 8 servings

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana