Senegalese Chicken Casserole
|Broiler fryer chicken||1|
|Onion||1 Small, sliced|
|Curry powder||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs) (Use As Needed)|
|Fine noodles||10 Ounce (In 1 Package)|
|Frozen peas package||10 Ounce (1 Package)|
|Toasted slivered almonds||1 Can (10 oz)|
|Whipping cream||1 Cup (16 tbs) (For Whipping)|
Combine chicken with onion, celery tops, curry powder, salt, pepper and water in a large saucepan; cover.
Simmer 45 minutes, or until tender.
Remove chicken from broth; cool until easy to handle.
Strain broth into a 2 cup measure; skim any excess fat, then add milk, if needed, to make 2 cups; set aside for Step 5.
Pull skin from chicken and take meat from bones.
Cut meat into bite size pieces.
While fixing chicken, cook noodles and peas in separate saucepans, following label directions; drain.
Combine with chicken and almonds in a buttered 10 cup baking dish.
Beat eggs slightly in a medium size bowl; stir in the 2 cups chicken broth from Step 2 and cream. (This much can be done ahead.)
Pour custard mixture over chicken mixture, then stir lightly so liquid seeps to bottom.
Bake in slow oven (325Â°) 1 hour and 15 minutes, or until custard sets. (Cover lightly with foil during last 15 minutes to keep top moist.)
Garnish with diced red apple and coconut, if you wish.
MAKE AHEAD NOTE:
Cover chicken noodle mixture in baking dish and custard mixture in bowl and chill.
About 1 1/4 hours before serving combine both, following Step 6; place in a cold oven; set heat control at slow (325Â°).
Bake 1 hour and 15 minutes.
Serving size: Complete recipe
Calories 7622 Calories from Fat 4527
% Daily Value*
Total Fat 498 g766.1%
Saturated Fat 141.9 g709.6%
Trans Fat 0.2 g
Cholesterol 2563 mg854.3%
Sodium 6002.3 mg250.1%
Total Carbohydrates 350 g116.7%
Dietary Fiber 59.9 g239.7%
Sugars 65.3 g
Protein 430 g860.2%
Vitamin A 205.8% Vitamin C 152%
Calcium 156.7% Iron 221.5%
*Based on a 2000 Calorie diet