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Chicken Casserole (Serves 8)

Over the years, this has been one of our family’'s favorite chicken casserole creations.  It’'s easy to make, can easily be frozen and has outstanding flavor.  Do try this recipe soon.

1 cup elbow macaroni
3/4 cup water
1 teaspoon chicken base or chicken bouillon
3/4 cup chopped celery
1 (10 and 3/4-ounce) can 98% fat free cream
   of celery soup
1 (4-ounce) can mushroom stems and pieces
2 cups diced cooked chicken or turkey
1/2 cup minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon butter or margarine, melted
3/4 cup soft bread crumbs

1. Cook macaroni according to directions on package.      Drain.

2.In small saucepan, combine water, chicken base or     bouillon and celery.  Bring to a boil over medium heat;     simmer for five minutes.

3. In large mixing bowl, combine cooked macaroni, celery     in cooking liquid, soup undrained mushrooms, chicken,     parsley Worcestershire sauce and salt.

4. Put into greased 2-quart casserole.

5. Toss melted butter with bread crumbs.  Sprinkle over     casserole.

6. Bake in preheated 350 degree oven for 30-40 minutes,     until bubbly.

Nutritional information per serving
156 calories, 12 grams protein, 3 grams fat, 20 grams carbohydrate, 1 gram fiber, 31 milligrams cholesterol, 617 milligrams sodium