Engelbert Humperdinck'S Special Scalloped Chicken(4 To 6 Servings) - cooking recipe

Ingredients

1 1/2 Tbsp. butter or oleo
1/3 c. slivered almonds
1 envelope Lipton onion-mushroom soup mix
2 Tbsp. all-purpose flour
2 c. milk
2 c. potatoes, cooked and sliced
2 c. chicken, cooked and cut up (boneless and skinless)
2 c. carrots, cooked and sliced

Preparation

Preheat oven to 350\u00b0.
In a medium saucepan, melt butter and saute almonds until golden.
Stir in soup mix blended with flour and milk.
Bring to a boil, then simmer, stirring constantly, until sauce is slightly thickened, about 5 minutes.
In a greased 1 1/2-quart casserole, layer 1 cup potatoes, 1 cup chicken and 1 cup carrots.
Pour 1/2 sauce over layers.
Repeat with remaining potatoes, chicken and carrots.
Top with remaining sauce.
Bake for 30 minutes, or until thoroughly heated.