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Chicken Casserole With Light Cream Sauce |
Serves: 8
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Casserole With Light Cream Sauce recipe on the web!!
_ cups chicken cooked cubed
_ cup celery sliced
___ pound mushrooms fresh, quartered
_ cups chicken broth
___ cup green onions sliced
_ cups white rice cooked
___ cup pimiento diced
_ cups bread crumbs soft
_ tablespoons parsley minced fresh
_ eggs lightly beaten
___ teaspoon salt to 1 teaspoon
Freshly ground pepper to taste
___ teaspoon paprika
___ cup butter or margarine
___ cup almonds slivered
_ cups croutons unflavored
* Part two.
___ cup butter real
___ pound mushrooms fresh, sliced
___ cup flour
_ cups chicken broth
_ eggs yolk
___ cup half and half
In large bowl mix all but last 3 ingredients. Place in well-greased 9 x 13-inch baking dish. In large skillet, melt butter or margarine, add almonds and sauté until lightly browned; add croutons and stir until well-coated. Sprinkle over top of casserole and bake in preheated 350° F oven for 30 to 40 minutes. Serve with the following sauce.
Light Cream Sauce:
*Melt butter in saucepan and add mushrooms; sauté for 5 minutes, stirring. Add flour and stir for 3 minutes. Stir in chicken broth and bring to boil; simmer for 10 to 15 minutes, stirring occasionally, until thickened. In bowl, beat the egg yolks and add half-and-half, salt, lemon juice, and hot pepper sauce; add some of the hot mushroom sauce, stirring well. Pour egg mixture into mushroom sauce, and stir for 3 to 5 minutes over low heat. Blend in parsley before serving.
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