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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken casserole with potatoes and veggies Recipe

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This recipe for Chicken casserole with potatoes and veggies is from mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup chopped onion
½ cup chopped celery
1/4 cup butter, marg, or oil
3 cloves minced garlic
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
(Optional) Shake of red pepper flakes
4 cups chicken broth
3-4 cups cubed cooked chicken
3 cups cubed potatoes
1 cup sliced carrots
1 cup corn or peas

Directions:
Directions:
1. Melt butter in fry pan. Then add onion and celery and cook until tender. ( 5 min)
2. Add garlic and cook another minute.
3. Stir in flour, sugar, salt, pepper and basil and stir until butter absorbs most of the flour. It is like a roux.
4. Add broth gradually, stirring and bring to a boil. Continue stirring as mixture thickens slightly.
5. Add vegetables and potatoes and stir. Continue cooking for another 5 minutes.
6. Add chicken cubes.
7. Pour mixture into 9x13 greased baking dish.
8. Add another cup of water if mixture is thick and stir in.
9. Bake in 350’F oven for 45 minutes or until potatoes are cooked and gravy is thickened.

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
It’s a good comfort food for a cold rainy day! The original recipe called for dumplings on top and no potatoes but I added potatoes and made cheddar biscuits on the side.

 

 

 

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