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.
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