Chicken Millet Casserole
|Onion||1⁄2 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Millet||2⁄3 Cup (10.67 tbs)|
|Beef broth||6 Ounce, can|
|Cooked chicken||2 Cup (32 tbs), chopped|
Melt the butter or margarine in a medium skillet, and saute the onion and garlic.
Add millet, and brown lightly.
Stir in beef broth and chicken.
Pour into a 2 quart casserole dish.
Cover, and bake in a 350°F.oven for 45 minutes or until millet is tender.
Occasionally check moisture content.
NOTE: Two bouillon cubes and 1 1/3 cups water may be substituted for the can of beef broth.
Milo, rice, cracked wheat, rye, or buckwheat may be used in place of the millet.
Slivered almonds, water chestnuts, or mushrooms may be added.