Beaman Family, Meats
4 c. diced chicken (not too fine)
2 c. chicken broth
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. sour cream (plain yogurt may be used)
1 1/4 pkg. (or more) Pepperidge herb seasoned bread crumbs
1 1/4 sticks melted margarine or chicken fat
Combine chicken, broth, soup and yogurt for the “chicken mix”.
Combine bread crumbs and margarine/chicken fat for the “bread mix.”
Place a 3/4 in. layer of bread mix in bottom of 8x10 (+ -) “Pyrex” dish, using about half.
Cover the bread crumbs evenly with the chicken mix.
Then cover this with the remaining bread mix.
Bake at 350 for about 30 min. or until brown.