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

• 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

1. Preheat oven to 350u0b0.
2. In a medium saucepan, melt butter and saute almonds until golden.
3. Stir in soup mix blended with flour and milk.
4. Bring to a boil, then simmer, stirring constantly, until sauce is slightly thickened, about 5 minutes.
5. In a greased 1 1/2-quart casserole, layer 1 cup potatoes, 1 cup chicken and 1 cup carrots.
6. Pour 1/2 sauce over layers.
7. Repeat with remaining potatoes, chicken and carrots.
8. Top with remaining sauce.
9. Bake for 30 minutes, or until thoroughly heated.

butter, almonds, onionmushroom soup mix, flour, milk, potatoes, chicken, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480823 (may not work)