Poultry casserole

Poultry casserole

Poultry casserole

Poultry casserole photo 1
Poultry casserole photo 2
Poultry casserole photo 3


  • sour cream - 6 oz
  • stick butter - 1/2 item
  • Ritz crackers - 24 item
  • salt and pepper to taste - 1 item
  • pheasants or 1 chicken or 8 quail - 2 item
  • dressing - 1 item
  • cans cream of chicken soup - 2 item
  • poppy or sesame seed - 1 item
  • sherry or white wine to taste - 1 item

How to make poultry casserole:

Simmer for 45 minutes and debone (leave quail whole). Place meat in baking dish; salt and pepper to taste. Stuff quail with favorite dressing if desired. (I use sausage and bread crumbs moistened with chicken stock.) Mix cream of chicken soup and sour cream and spread over meat. Melt butter and drizzle over sauce. Crush Ritz crackers; sprinkle over sauce. Add poppy or sesame seed over all. If desired, white wine or sherry may be added to sauce initially. Bake at 350° for 30 minutes.

Recipe categories: Lunch/snacks, Casseroles, One Dish meal.

Poultry casserole
Average rating: 4.8 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
vanilla, milk, sour cream, salt, butter, garlic powder
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