[Kitchen Witch]

UNFORGETTABLE CHICKEN CASSEROLE
SERVES 6 TO 8

3 c. chopped deli-roasted chicken
2 c. finely chopped celery
1 c. grated Cheddar
½ c. slivered almonds
½ c. sour cream
½ c. mayonnaise
1 can (10 ¾ oz.) cream of chicken soup
1 can (4 oz.) water chestnuts, drained and chopped
1 ½ c. French fried onion rings

Combine all ingredients (except onion rings); spoon into lightly greased 11 X 7-inch baking dish. Bake at 350* F. for 40 minutes; sprinkle onion rings evenly over top and bake 5 minutes longer or until bubbly around the edges. Let stand 1o minutes before serving.




SWEET POTATO CHICKEN PIE

?CRUST?:
2 (18 oz.) cans yams, drained or 3 fresh cooked yams
1/2 t. nutmeg
1/4 t. allspice
1/4 t. salt, optional
2 T. butter, melted
1 T. sherry, optional

Mash soft yams well adding spices with melted butter and sherry. Line a 9 inch pie plate, building up the edges.

FILLING:
2 T. butter
1 med. onion, sliced or minced
1 or 2 (3 oz.) cans sliced mushrooms, drained
1/2 c. quartered lg. stuffed olives, optional
1 can cream of mushroom or celery soup, undiluted
Dash of pepper
2 c. cooked chicken, cubed

Sauté minced onion in skillet with butter until tender. Add mushrooms with their liquid and the remaining ingredients, stirring occasionally. Pour mixture into yam pie crust. Bake 30 minutes in 350* F. oven.