Club Chicken Casserole Better Homes and Gardens 1977 |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This came from my roommates 1977 Better Homes and Gardens All-Time Favorite Casserole recipes book. I haven't tried it yet but it sounds pretty good to me... Ingredients:
2 cups chicken broth |
2/3 cup white rice, cooked (not instant preferably) |
1 (10 ounce) package frozen chopped broccoli |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons all-purpose flour |
1 1/2 teaspoons salt |
1 dash pepper |
2 cups milk |
2 cups cubed cooked chicken or 2 cups turkey |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1/4 cup sliverd almonds, toasted |
opt. curly parsley, for garnish |
Directions:
1. In a saucepan bring chicken broth and rice to boiling.
2. Reduce heat; cook, covered, for 15 minutes.
3. Remove from heat; let stand, covered, for 10 minutes.
4. Meanwhile, cook broccoli according to package directions; drain well.
5. In a saucepan melt butter or margarine.
6. Stir in flour, salt, and pepper.
7. Add milk all at once; cook and stir till thickened an bubbly.
8. Stir in chicken, cooked rice, drained broccoli, and mushrooms.
9. Turn into a 2-quart casserole.
10. Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
11. Sprinkle with almonds and garnish with parsley on top.
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