Plantation Chicken


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                                                PAGE 82

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PLANTATION CHICKEN

Submitted by Karen DeWald from Wisconsin

                     Mrs. JoAnne Tuttle from Iowa

                    Mrs. Judy Elzenga from Minnesota

1 cup celery, diced

1 medium onion, chopped

2 Tablespoon green pepper, minced ( optional)

5 Tablespoon flour

3 cup milk

1 can cream of mushroom soup

4 cup cooked chicken, diced

2 Tablespoon pimento, minced

1/4 teaspoon salt

1 cup soft bread crumbs

1 cup American Cheese, grated

  Cook celery in 1-inch of boiling water is tender or saute with onion and green pepper in butter until soft. Blend in flour to make a paste. Add milk and cook over hot water, stirring constantly , until smooth. Add mushroom soup, chicken and pimento ; heat. Add salt. Pour mixture into a greased 2- quart casserole. Mix crumbs and cheese ; Sprinkle over casserole. Bake at 375 f. degrees for 30 minutes or until golden brown and bubbling hot. NOTE : If desired, buttered corn flakes may be substituted for bread crumbs and cheese. Casserole may be prepared and refrigerated overnight before baking.

YIELD: 10-12 Servings

                      

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