Chicken Casserole
- Aramcon Recipes
- Main Dishes
Author: Ruth Watson, Abqaiq
Released 26 June 2002
The Abqaiq Cookbook - 1973
5 - 6 pounds chicken breats
1 cup chicken fat or butter
1 1/8 cups
flour
1 teaspoon salt
1/4 teaspoon white pepper
4 1/2 cups chicken
broth
2 cups milk
4 cups day-old bread, toasted and cubed
1/4 cup
chopped onion
1 cup chopped celery
1 teaspoon salt
1/2 - 1 teaspoon
sage
1/3 cup melted butter or margarine
Simmer chicken in salted water or pressure cooker until tender. Remove meat
from bones in good size pieces. Melt fat in skillet and blend in flour, salt and
white pepper. Cook on low heat until bubbly, stirring constantly. Slowly stir in
liquids, boil 3 minutes, stirring constantly.
Lightly toss together bread cubes, onion, cedlery, 1 teaspoon salt, sage and
1/3 cup melted butter. Arrange in two 2 quart baking dishes. Top with chicken,
cover with white sauce. Mix with a fork to moisten dressing.
Bake at 350o for 1 hour.
Yield: Serves 16
Ruth Watson, Abqaiq