Individual Chicken Casseroles
|Chopped onion||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Frozen peas and carrots||10 Ounce (1 Package, Cooked And Drained)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
Cook onion in butter till tender.
Blend in flour and 1 teaspoon salt.
Stir in chicken broth.
Cook and stir till thickened and bubbly.
Stir in chicken, peas and carrots, and pimiento.
Line 6 to 8 individual casseroles with heavy foil, leaving enough overlapping to seal.
Spoon in chicken mixture; seal foil.
When solid, remove foil packets from casseroles.
Label; freeze up to 2 months.
Remove foil; set food blocks into casseroles.
Bake, covered, at 400Â° about 1 hour, stirring once or twice toward end of baking time.
Serves 6 to 8.