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ENCHANTED CHICKEN CASSEROLE 4 oz. noodles 1 clove garlic 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. thyme 1/4 c. salad oil 1/4 c. lemon juice 3 c. cubed, cooked chicken 1/2 small jar green stuffed olives, cut in 1/2 1 (8 oz.) can water chestnuts, sliced and drained 4 Tbsp. chicken fat or butter 6 Tbsp. flour 3 c. chicken broth 1 Tbsp. chopped parsley Cook noodles; drain and place in 2-quart casserole. Combine garlic, salt, pepper, thyme, salad oil and lemon juice. Mix with chicken and chestnuts; let stand 15 minutes to blend flavors. Melt fat in skillet; add flour. Stir to blend. Add broth and cook, stirring until thickened. Add parsley, chicken mixture and olives to cooked noodles in casserole. Toss lightly, then pour sauce over the noodle mixture. Sprinkle paprika over top and bake in 350 degrees oven 30 minutes. Serves 8. A 3 1/2-pound chicken will yield 3 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |