Club Night Casserole
|Stewing chicken||5 Pound|
|Water||3 1⁄2 Cup (56 tbs)|
|Cooked rice||6 Cup (96 tbs)|
|Chicken fat||6 Tablespoon (adding butter or margarine, if needed, to make 6 tablespoons)|
|Light cream/Table cream||1 Cup (16 tbs)|
|Canned sliced mushrooms||8 Ounce|
|Canned pimientos||4 Ounce|
|Canned toasted slivered almonds||5 Ounce|
|Buttered soft bread crumbs||1 Cup (16 tbs) (from 2 slices)|
Combine chicken, water, onion, carrot, celery tops, salt, and bay leaf in large kettle; cover; simmer 1 to 1 1/2 hours, or until tender.
Cool chicken in stock; remove, and skin.
Take meat from bones; cut meat into bite-size pieces; place in medium-size bowl.
Pour 1/2 cup stock over to keep chicken moist; cover and chill.
Strain remaining stock into a medium-size bowl; chill; skim off fat and save for later stage.
(This much can be done the day before.)
When ready to complete dish, heat 1 cup stock and pour over cooked rice in large bowl; let stand while making sauce.
Melt chicken fat from Step 3 in medium-size saucepan, adding butter or margarine, if needed, to make 6 tablespoons.
Remove from heat; blend in flour; stir in 2 cups stock.
Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute.
Remove from heat; gradually stir in cream, mushrooms and their liquid, pi mientos, almonds, and chicken; season to taste with salt and pepper.
Make alternate layers of chicken and rice mixtures in buttered 12-cup casserole; sprinkle buttered bread crumbs around edge.
Bake in moderate oven (350Â°) 50 to 60 minutes, or until sauce bubbles around edges and crumbs are golden-brown.