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Ingredients
2 cups cooked, diced chicken
1 small can baby peas (regular is fine if you
can't find the baby peas)
1/2 an onion, chopped
1 small can sliced mushrooms (liquid
reserved)
1 11-oz. can cheddar cheese or nacho cheese
soup (undiluted)
1 teaspoon Tabasco pepper sauce
1 1/2 cups cornflake crumbs
3 tablespoons butter, divided
Directions
Preheat oven to 350°F.
Heat 1 tablespoon butter in a skillet and
sauté onion until tender; about 5 minutes. In a large mixing
bowl, combine chicken, peas, sautéed onion, mushrooms (with
liquid), cheese soup and Tabasco sauce. Stir until
ingredients are blended. Pour mixture into a 2-quart
casserole dish.
Melt remaining 2 tablespoons butter. In a
small mixing bowl, add corn flake crumbs and melted butter
and stir until well blended. Pour cornflake and butter
mixture on top of casserole, spreading to evenly cover.
Bake for 25-30 minutes, or until cornflake
crumbs have turned golden brown.
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