Club Chicken
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
- Baking Pan (7x11 inch)
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- 1 cup chicken broth, Shortcut
- 1⅔ cup evaporated milk
- ½ cup water
- 1½ teaspoons salt
- 2½ cups cooked chicken, diced, Shortcut
- 3 cups cooked rice
- ⅔ cup mushrooms, sliced, sautéed
- ¼ cup pimento, diced
- ⅓ cup green bell pepper, diced
- ½ cup toasted almonds
Instructions
- In a medium saucepan on medium heat, melt butter, when hot, whisk in flour, whisk until smooth.
- Slowly whisk in milk, broth, and water. Whisk constantly until thickened. Stir in salt.
- Stir in chicken, rice, mushrooms, pimento, and bell pepper.
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking dish with butter.
- Pour chicken mixture into the prepared pan, spread out evenly.
- Bake for 30 minutes or until hot.
- Sprinkle with toasted almonds, 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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