Plantation Chicken
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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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