Henny Penny Casserole

Serves: 4
Total Calories: 459


1 onion medium, diced
1 tablespoon butter or margarine
1 cup mushrooms sliced
2 cups chicken cubed cooked or turkey
2 cups bread crumbs soft
1 cup peas partially thawed
2 eggs large, lightly beaten
1 teaspoon sage dried, crushed
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 (10 1/2-ounce) can cream of chicken soup condensed
1/4 teaspoon parsley dried
1/8 teaspoon paprika


Preheat oven to 350°. Grease a 1 1/2 -quart baking dish. In a 10-inch skillet over medium heat, sauté onion in butter or margarine for 6 minutes or until golden. Add mushrooms and sauté for 2 minutes.

In a large bowl, combine onion and mushrooms with chicken or turkey, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish. Cover loosely with foil and bake for 40 minutes. Remove foil. Spread top with soup and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.

Nutritional Facts:

Serves: 4
Total Calories: 459
Calories from Fat: 117

This Henny Penny Casserole recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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