Leftover Chicken Pudding
2 cups of finely diced leftover chicken
1 cup of cooked whole kernel corn
1 cup of cooked peas
2 tablespoons of grated onion
2 tablespoon of finely minced parsley
1 cup of cracker crumbs
1 teaspoon of salt
1/4 teaspoon of pepper
3 eggs, well beaten
3/4 cup of sour cream
Preheat oven to 350ºF.
Combine all ingredients, blending well. Pour into greased, 2 1/2 quart casserole dish. Bake, uncovered for 45 minutes or until set. Remove from oven and serve hot. Serves 6 |
Chicken Cookbooks
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