Club Chicken Casserole
|Fresh mushrooms||1⁄4 Pound, thinly sliced|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Condensed chicken broth||1 Cup (16 tbs)|
|Finely chopped pimiento||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Instant minced onion||2 Tablespoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Chicken mushroom gravy||1 Cup (16 tbs)|
In a deep, 2 quart, heat-resistant, non-metallic casserole melt butter on full power 30 seconds.
Add mushrooms and heat, uncovered, on full power 1 1/2 minutes or until mushrooms are tender.
Add remainder of ingredients to mushrooms and stir to blend well.
Heat, uncovered, on full power 10 to 12 minutes stirring occasionally.