Chicken Old-Fashioned Chicken Almond Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is more than 100 years old. The old is new again. Ingredients:
1 (5 lb) stewing chicken |
2 stalks celery, chopped |
2 medium carrots, chopped |
1 medium onion, chopped |
salt and pepper |
2 cups cooked rice |
1/4 cup chopped mushroom |
1/4 cup chopped red sweet pepper |
1 cup slivered blanched almond |
2 tablespoons butter |
2 tablespoons flour |
1/4 teaspoon marjoram |
1/4 teaspoon thyme |
1/2 cup dried bread, crumbs |
Directions:
1. Place chicken in kettle; add 8 cups water, celery, carrots, onion, salt and pepper. Bring to a boil; simmer until chicken is tender.
2. Lift chicken from broth; reserve broth and vegetables. Remove skin and bones from chicken; chop chicken.
3. Combine chicken, rice, reserved vegetables, mushrooms, red sweet pepper and 3/4 cup almonds. Stir 2 cups reserved broth gradually into flour in saucepan to make a smooth mixture. Cook until thick, stirring constantly. Stir in marjoram, thyme and more salt, if needed.
4. Combine sauce with chicken mixture; place in heavy 11 by 7 inch baking pan. Sprinkle with bread crumbs and remaining 1/4 cup almonds. Bake in preheated 375F oven for 1 hour or until heated through and bubbly.
5. Contributor: shari dewey.
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