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Chicken Almond Casserole

Farm.Fares's picture
Ingredients
  Stewing chicken 5 Pound, cut up
  Celery stalks 2
  Carrots 2 , cut up
  Onion 1 Medium, sliced
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boiling water 8 Cup (128 tbs)
  Cooked rice 2 Cup (32 tbs)
  Canned sliced mushrooms 4 Ounce (1 can)
  Pimiento 1⁄4 Cup (4 tbs), chopped
  Almonds 1 Cup (16 tbs), blanched, slivered
  Butter/Margarine /chicken fat 4 Tablespoon
  Flour 2 Tablespoon
  Marjoram 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 350°

MAKING
2. In a large pan, pour in the celery, carrots, onion, salt and pepper along with the water and chicken and simmer till the chicken falls off the bone.
3. Remove the chicken from the broth and shred the meat off the bone. Save the broth for later.
4. In a large pan, combine the rice, chicken, mushrooms, pimiento and 3/4 cup almonds till mixed through.
5. In large pan, tip in the 2 tblsp butter; blend in flour and 2 c chicken broth and mix well. Cook this mixture till smooth and thick. Add marjoram, thyme and more salt and stir well.
6. Add this to the chicken mixture and stir well again
7. Pour this into an llx7 1/2 x 1 1/2" baking dish; sprinkle with bread crumbs and remaining almonds. Dot wit butter and bake in a moderate oven for one hour.

SERVING
8. Serve with gravy made from the rest of the chicken broth.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
8

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