Free Recipe Chicken Casserole #05
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Chicken Casserole #05 Recipe
1 lg Fryer
Chicken broth (from cooking
-chicken)
1 pn Each: rosemary; thyme,
-bay leaf; parsley flakes,
-oregano; poultry seasoning,
-marjoram and basil
3 tb Flour; rounded
1 cn Cream of mushroom soup
1 Clove garlic; minced
1 Chicken bouillon cube
Salt & pepper to taste
1 tb Worcestershire sauce
1 md Onion; chopped
1 pk Onion soup mix
1 pk (6-oz) medium sized noodles
1 cn (4-oz) pimento
Chicken Casserole #05 Preparation
Simmer in boiling water, the chicken with a pinch of each of the seasonings. When tender, remove meat from bones. Cut the chicken in bite size pieces. In a large frying pan put 3 cups chicken stock; make a paste by adding flour to cold water; add this to the stock and cook until thickened. Add mushroom soup, garlic, chicken bouillon cube, Worcestershire sauce, onion, onion soup mix, to the broth; set aside . Cook noodles in boiling water until tender. Lightly grease 2 casseroles (2 quart capacity). In the bottom of each arrange 1/4 of the noodles. On top of the noodles add 1/4 of the pimento; then 1/4 of the sauce. Repeat these layers covering the top of the casseroles well with tbe sauce. Cook for 30 minutes in a 350 degree oven. This recipe freezes well; cook 1-1/2 hours at 350 degrees if taken directly from the freezer. From <A Taste of Louisiana>. Downloaded from Glen’s MM Recipe Archive, .
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