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| CHICKEN ALMOND CASSEROLE | |
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4 tbsp. butter 4 tbsp. flour 1 c. chicken broth 1 c. milk 3/4 tsp. salt 1 1/2 c. cooked, diced chicken 1 (4 oz.) can mushrooms 2 c. cooked noodles 1/4 c. sliced pimento 1 tbsp. grated onion 1/4 c. slivered almonds 3 tbsp. butter 1/2 c. bread crumbs 1 c. grated cheese In a heavy saucepan melt 4 tablespoons butter over a low heat and whisk in the flour to make a smooth paste. Add the broth, milk and salt and cook over lo wheat for about 5 minutes, stirring, until the sauce thickens. Add the chicken, mushrooms, noodles, pimento and onion, mix and transfer to a greased oven proof casserole. Sprinkle almonds on top. In a small skillet, melt 3 tablespoons butter and brown the bread crumbs in it. Sprinkle bread crumbs and cheese over the top of the casserole and bake, uncovered, at 350°F. for 30 minutes. Cover the casserole with foil and bake 15 minutes longer. | |
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recipe reviews #3466
Monica Duguid says:
I have been searching for this recipe for ages----thankfully no canned soup as I am allergic to MSG which most canned soups contain. I prepared a casserole similar to this eons ago for a high school parents night pot luck in Colorado Springs and it disappeared so quickly my husband didn't even get to taste it. In our move back to Canada our household goods were in storage for a year and unfortunately a treasured cookbook with this recipe tucked inside could not be found. So the search began and now that I have found it I'm going to make certain that I don't lose it again. I'm taking it to a neighbour's pot luck dinner next week.
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