2 c. Pepperidge Farm bread crumbs
1/2 c. shredded cheddar cheese
2 tblsp. butter, melted
1c. cooked peas
1 tblsp. minced onion
3 tblsp. butter
3 tblsp. flour
1 teas. salt
1/2 tsp. pepper
1 1/2 c. milk
2 c. cut up, cooked chicken
2 large tomatoes
Mix bread crumbs & 2 tbsp. melted butter, spread 2/3 in greased 13x9 baking dish. Top with peas and chicken. In sauce pan cook onions until tender, blend in flour and seasonings. Pour mixture over casserole. Arrange sliced tomatoes on top. Sprinkle with remaining crumbs then cheese. Bake 350 degr. 30 min. or until bubbly.
1/2 c. shredded cheddar cheese
2 tblsp. butter, melted
1c. cooked peas
1 tblsp. minced onion
3 tblsp. butter
3 tblsp. flour
1 teas. salt
1/2 tsp. pepper
1 1/2 c. milk
2 c. cut up, cooked chicken
2 large tomatoes
Mix bread crumbs & 2 tbsp. melted butter, spread 2/3 in greased 13x9 baking dish. Top with peas and chicken. In sauce pan cook onions until tender, blend in flour and seasonings. Pour mixture over casserole. Arrange sliced tomatoes on top. Sprinkle with remaining crumbs then cheese. Bake 350 degr. 30 min. or until bubbly.
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