"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

College Chicken Casserole Recipe

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This recipe for College Chicken Casserole, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooking Light
Added: Thursday, July 16, 2009


6 cups water
1/2 cup dry white wine
1 1/2 teaspoon basil
2 garlic cloves, halved
1 10 ounce can low salt chicken broth
6 chicken breasts
4 chicken thighs
cooking spray
4 cups mushrooms, sliced
1/4 cup flour
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 cups stuffing mix (herb seasoned)
3 tablespoons light butter

Combine first 5 ingredients and bring to boil. Add chicken, cover, reduce, heat, and simmer 30 minutes or until tender. Remove chicken and boil broth until reduced to 4 cups. Remove chicken from bones and layer in casserole dish. In saucepan, put flour, add milk and 2 cups broth and cook until slightly thickened. Add mushrooms (sauteed) and pour over chicken. Mix seasoned mix and butter, top casserole. Cook 20 minutes , covered, 10 minutes uncovered.




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