Sweetbreads and Chicken Casserole


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SWEETBREADS AND CHICKEN CASSEROLE

Submitted by Bonnie Van Kessel from Minnesota

1/4 pound mushrooms, sliced

1 Tablespoon onion, chopped

3 Tablespoon butter

1/4 cup flour

1 cup chicken stock

1/2 cup milk

1/2 cup light cream

1 cup cooked chicken, diced

1/2 cup sweetbreads, cooked and chopped

1/2 cup blanched almonds

1 teaspoon salt

Pepper to taste

Paprika

1/2 cup Sherry

Bread Crumbs

   Saute mushrooms and onions in butter until lightly brown. Stir in flour ; add chicken stock and milk gradually. Stir until thick. Add cream , chicken, sweetbreads, almonds and seasonings; bring to a boil. Add Sherry ; pour into a buttered casserole. Cover with crumbs. Bake in 400 F. degrees oven about 20 minutes.

YIELD: 4-6 Servings

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