Recipe: City Slicker Chickerole (chicken casserole in pastry crust)

CITY SLICKER CHICKEROLE

FOR THE FILLING:
2 cups cubed cooked chicken
2 cups frozen French fries
1 pound can cut green beans, drained
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 pkg Pillsbury Chicken Gravy Mix
1/3 cup sliced stuffed olives
1 tsp salt
FOR THE CRUST:
1/2 cup shortening
1/2 cup catsup
2 cups Pillsbury's Best All Purpose Flour
2 tsp dried parsley flakes
1 tsp baking powder
1/2 tsp salt
FOR THE CASSEROLE:
2/3 cup sour cream
1/3 cup slivered almonds (for topping)
2/3 cup shredded sharp cheddar cheese (for topping)

Preheat oven to 375 degrees F.

Combine chicken, potatoes, green beans, soup, gravy mix (dry), olives and salt in large saucepan. Cover and heat over medium heat while preparing crust.

TO MAKE THE CRUST:
Melt shortening in saucepan. Add catsup, flour, parsley, baking powder and salt. Mix until it forms dough and pulls from sides of pan. Press dough evenly over bottom and sides of a 12x8 baking dish or 2 quart casserole.

Blend sour cream into chicken mixture; Pour into pastry lined casserole.

Bake at 375 F for 20-25 minutes.

Sprinkle almonds and cheese over the top. Return to oven for 10 minutes or until the cheese has melted.

Servings: 6
Source: Pillsbury's Bake-Off Main Dish Cookbook