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| LOVE ME TENDER CHICKEN BAKE | ||
| Yields 8 servings | ||
| 2 med. onions, chopped 6 celery ribs, chopped 1/2 cup butter, cubed 5 cups cubed cooked chicken 3/4 cup water 2 cans cream of mushroom, undiluted 1 cup (8 oz.) sour cream 2 cans (8 oz. each) sliced water chestnuts, drained 1 cup sliced almonds, toasted 1 cup crushed butter-flavored crackers |
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| In a large skillet, saute onions and celery in butter until tender. Add chicken and water; heat through. Remove from the heat. Stir in the soup, sour cream, water chestnuts and almonds. Pour into eight greased 1-1/2 cup baking dishes. Sprinkle with cracker crumbs. Bake, uncovered, at 400 for 20-25 minutes or until bubbly. | ||