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Chicken Potpourri

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lowery Estate in Arlington, Texas in 1984.

Ingredients Edit

Directions Edit

  1. In frying pan with small amount of butter sauté green pepper and mushrooms until peppers are tender.
  2. Add soup, sour cream, chicken and cheddar cheese and mix thoroughly.
  3. Mix with prepared noodles or rice and pour into casserole dish and bake at 350°F for 1 hour.
  4. Sprinkle cheese over top during last 5 minutes of cooking.
  5. Return to oven to melt cheese.

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