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Club Chicken Casserole Recipe

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

Litchfield Independent Review
Added: Friday, February 29, 2008


2 c. chicken broth, cooled and defatted
1 c. uncooked white rice
3 tbsp. butter or margarine
3 tbsp. flour
1 1/2 tsp. salt
1 2/3 c. evaporated milk
2 c. cooked chicken, boned
10 oz. broccoli, cooked and drained
3 oz. sliced mushrooms, drained
1/4 c. toasted slivered almonds

Preheat oven to 350. Lightly butter 11x7 in. pan. Combine chicken broth and rice in a large saucepan. Cook for 25 min. or until rice is tender. Melt butter in a large pan. Gradually stir in flour and salt. Slowly add evaporated milk. Cook about 5 min. until mixture thickens and boils. Add chicken pieces, cooked rice mixture, broccoli and mushrooms. Pour in pan. Top with almonds and paprika. Bake 30-35 min. until bubbly.




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