Ingredients
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3 slices bacon
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1/4 cup chopped onion
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1/2 cup chopped celery
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2 cups broccoli, in small florettes
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1 (4 ounce) can sliced mushrooms, drained
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1 cup sour cream
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3 cups cooked cubed chicken
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2 teaspoons Worcestershire sauce
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1/8 teaspoon pepper
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1 tablespoon milk
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3 cups mashed potatoes
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2 eggs, slightly beaten
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1/4 cup milk
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1 tablespoon chopped pimiento
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1 cup shredded cheddar cheese
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1 can durkees French-fried onions
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1/4 cup chopped green bell pepper
Instructions
- Fry bacon in skillet until crisp.
- Remove and drain on paper towels.
- Crumble.
- Saute onion, celery, green pepper mushrooms and broccoli flowerettes in bacon dripping until tender.
- Do not brown.
- Combine soup and sour cream in a bowl.
- Add chicken, Worcestershire sauce, pepper, 1TBL milk, and sauteed vegetables; mix well.
- Turn into a 2 quart greased casserole.
- Combine mashed potatoes with eggs, crumbled bacon, milk, pimentos, and cheese; mix until just blended.
- Spread on top of casserole.
- Top with Durkee onions.
- Cover loosely with foil.
- (remove foil 10-15 minutes before end of baking.) Bake in moderate oven 350' degrees for 45 minutes or until bubbly.
- and top is nicely browned.