Chicken Dinner Bake
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.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 can mushrooms, sliced, (4 oz / 113 g / ⅔ cup½)
- 1 envelope chicken noodle soup mix
- 1½ cups water
- ⅔ cup evaporated milk
- ⅓ cup butter, (⅔ stick / ⅓ block)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- dash black pepper
- 3 cans chicken, drained, diced, (5 oz / 142 g each)
- 1 cup frozen peas
- ¼ cup onion, diced
- ¼ cup pimento, diced
- 2 eggs, beaten
- ¼ teaspoon salt
Instructions
- In a saucepan, add the soup mix and water, bring to a boil, then reduce heat and simmer 5 minutes.
- Measure the evaporated milk in a measuring cup, then drain the liquid from the soup into that, and drain the mushrooms into the milk as well, stir to combine, place noodles in a bowl and set aside.
- Same saucepan, melt the butter, when hot, whisk in the flour, ½ teaspoon salt, and dash of pepper until smooth.
- Slowly add the broth and milk mixture, whisking until thickened.
- Add mushrooms, chicken, peas, onion, and pimento, stir together.
- Pour mixture into a 1½ quart casserole and smooth out evenly.
- Bake for 25 minutes.
- In the bowl with the noodles, add the eggs and ¼ teaspoon salt, mix together.
- Spoon noodle egg mixture onto the casserole.
- Bake for another 5-10 minutes.
- Serve with sides of your choice, enjoy.
Notes
Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 - 2 cups diced would work fine.
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