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Nana's California Chicken Recipe

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This recipe for Nana's California Chicken, by , is from Cooking with Faith , 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!

Contributor:  
Contributor:  
Marge Buss

Category:
Category:

Ingredients:  
Ingredients:  
Meat from rotisserie chicken cut into bite-size pieces
1/2 green pepper, chopped
1 stalk celery, sliced thin
1 small onion, sliced thin
3 Tablespoons butter
3 Tablespoons flour
1 cup chicken broth
1/2 cup ripe olives, sliced
2 slices pimento or fresh red pepper
4 oz can sliced mushrooms
1 cup half & half
1 teaspoon salt
1/2 cup grated Swiss cheese
1/2 cup sliced or slivered almonds

Directions:
Directions:
Saute green pepper, celery, onion and red pepper in butter until limp. Stir in flour and add broth. Cook until bubbly. Add olives, mushrooms, half & half, salt and cheese.

Cook until heated through. Place chicken pieces in bottom of casserole dish. Pour the Cooked sauce over the chicken and top with the almonds. Bake the casserole for 30 minutes at 350.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes + baking time
Personal Notes:
Personal Notes:
"It was a family favorite when we visited my grandparents in Milwaukee at Christmas time. Her original recipe says to cook a 5 lb chicken, removing skin and bones and saute the vegetables in chicken fat!!!

 

 

 

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