Chicken Casserole

Name: Chicken Casserole
Ingredients: 4 c. cooked, chopped chicken; 2 cans cream of chicken soup; 2 Tbsp. chopped onion; 1 can sliced water chestnuts; 1 c. mayonnaise; 2 c. crushed cornflakes

6 ingredients

20 steps

Ingredients

4 c. cooked, chopped chicken
2 cans cream of chicken soup
2 Tbsp. chopped onion
1 can sliced water chestnuts
1 c. mayonnaise
2 c. crushed cornflakes

Directions

1

Pack
2

raw fish in pint jars (no need to worry about the bones as they will come all apart after pressure cooked).
3

Add 1 teaspoon
4

salt
5

on top
6

of firmly packed jars.
7

Cover with water. Seal
8

with
9

canning top and process for 1 1/2 hours at 15 pounds pressure. Cool
10

well after processing is finished and
11

store like
12

any other canned goods.
13

Very good if cooked like
14

hush puppies
15

and served while hot, always.
16

Quart jars require 2 hours
17

of
18

processing
19

at 15 pounds pressure.
20

For spicy catfish, add 1 pod of dried hot pepper.