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| Chicken Casserole #05 Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 12
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Ingredients
1 large fryer
1 chicken broth (from cooking chicken; )
1 pinch each: rosemary; thyme, bay leaf; parsley
3 tablespoon flour; rounded
1 can cream of mushroom soup
1 clove garlic; minced
1 chicken bouillon cube
1 salt & pepper to taste
1 tablespoon worcestershire sauce
1 medium onion; chopped
1 pkg onion soup mix
1 pkg (6-oz) medium sized noodles
1 can (4-oz) pimento
Cooking Directions:
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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
poultry
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