Take your craving into the kitchen.

Chicken Cheese Castle

1994 Cookoff Winner

10 White Castle cheeseburgers
2 cups chopped chicken breast, previously cooked
1 (10-oz.) can cream of celery soup
2 cups sour cream
1 (4 1/2-oz.) jar Green Giant® mushrooms
2 tsp. garlic, minced
1 (2.8-oz.) can Durkee® French fried onions
1 1/2 cups provolone cheese, shredded
1 1/2 cups colby cheese, shredded
1/2 cup sliced black olives
2 cups linguine, cooked and drained
10 strips bacon
1 stick butter
2 hard-boiled eggs, chopped
1/4 cup fresh parsley, chopped
1 (8 1/2-oz.) puff pastry
Shortening (to grease baking dish)
1 tbsp. Paprika

Remove burgers and pickles from buns. Place buns in oven at 200° until dry, then crush. Meanwhile, chop the burgers and pickles and combine with the chicken, celery soup, sour cream, mushrooms, garlic and linguine. Prepare puff pastry according to directions and place in a greased 11 × 17-inch baking dish. Prebake pastry at 350° for 15 minutes or until pastry starts to puff up. Prick with fork to deflate. Pour above ingredients into baking dish and bake at 350° for 30 minutes. Meanwhile, fry bacon until crisp, drain and crumble. Mix bacon, butter, cheese, onions, olives and bun crumbs. When the top of the ingredients in the baking dish are starting to become slightly firm, remove from the oven and spread the bacon mixture on top and return to the oven for 2 to 5 minutes or until cheese melts. Garnish with eggs, parsley and paprika.

Submitted by Stan Nikonowicz of Defiance, MO