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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Riley Capell
Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 slices stale bread
1/2 stick margarine or butter
1 c. chopped pecans
7 c. cooked, chopped chicken or turkey
Cream Sauce:1 stick margarine or butter,
3 c. milk or broth,6 T.flour (rounded)
ADD:2 cans chopped mushrooms
2 c. grated cheese
1 can Cream of Mushroom soup
1 tsp. wet horseradish
1 tsp Worcestershire sauce
Salt and pepper to taste.

Directions:
Directions:
Crumble stale bread, toast in 350 oven until
very brown and crisp, stirring often. Add 1/2
stick margarine or butter and stir into crumbs.
If crumbs are not fine enough, put in food
processor for a few seconds. Add chopped
pecans.Cream sauce:Cook until sauce thickens-Add:chopped mushrooms,grated cheese (do not pack),mushroom soup,horseradish,Worcestershire sauce,salt and pepper to taste.Casserole:Layer chicken, sauce and crumbs. Finish with crumbs on top. Heat for about 45 min. in 350 degree oven.

Number Of Servings:
Number Of Servings:
12 - 14
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
In our house this is known as "funeral
chicken," because I take it to friends who are
planning a funeral. It can be frozen, thawed,
and cooked when needed.

 

 

 

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