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Chicken Casserole With Light Cream Sauce |
Serves: 8
Print this Recipe
3 cups chicken cooked cubed
1 cup celery sliced
1/4 pound mushrooms fresh, quartered
2 cups chicken broth
1/2 cup green onions sliced
2 cups white rice cooked
1/4 cup pimiento diced
2 cups bread crumbs soft
2 tablespoons parsley minced fresh
4 eggs lightly beaten
1/2 teaspoon salt to 1 teaspoon
Freshly ground pepper to taste
1/4 teaspoon paprika
1/4 cup butter or margarine
1/2 cup almonds slivered
2 cups croutons unflavored
* Part two.
1/4 cup butter real
1/4 pound mushrooms fresh, sliced
1/4 cup flour
2 cups chicken broth
2 eggs yolk
1/4 cup half and half
In large bowl mix all but last 3 ingredients. Place in well-greased 9 x 13-inch baking dish. In large skillet, melt butter or margarine, add almonds and sauté until lightly browned; add croutons and stir until well-coated. Sprinkle over top of casserole and bake in preheated 350° F oven for 30 to 40 minutes. Serve with the following sauce.
Light Cream Sauce:
*Melt butter in saucepan and add mushrooms; sauté for 5 minutes, stirring. Add flour and stir for 3 minutes. Stir in chicken broth and bring to boil; simmer for 10 to 15 minutes, stirring occasionally, until thickened. In bowl, beat the egg yolks and add half-and-half, salt, lemon juice, and hot pepper sauce; add some of the hot mushroom sauce, stirring well. Pour egg mixture into mushroom sauce, and stir for 3 to 5 minutes over low heat. Blend in parsley before serving.
Chicken Casserole With Light Cream Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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