Casserole Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth, Shortcut
- 2 cups cooked chicken, cubed, Shortcut
- 1 cup peas, canned or frozen (cooked), drained
- ⅔ cup mushrooms, sliced, sautéed
- 2 medium carrots, cooked, cut into thirds
- ¼ cup onion, diced
- 2 tablespoons pimento, diced
- 1 teaspoon salt
- 1 package refrigerated biscuits
Instructions
- In a medium size saucepan, heat the butter, when melted and hot, whisk in the flour.
- Slowly add the broth, whisking until thickened.
- Stir in the chicken, vegetables, and salt. Heat to bubbling, stirring often.
- Pour into a 1½ quart casserole. Preheat your oven to 220° C (425° F).
- Open tube of biscuits and separate biscuits. Use scissors or knife and cut each biscuit into quarters.
- Arrange the biscuit pieces around the edges of the casserole, any remaining biscuits just bake on a baking sheet.
- Bake the casserole for 8-10 minutes or until the biscuits are golden brown.
- Serve with sides of your choice. Enjoy.
Notes
Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
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