Club Chicken Casserole Better Homes And Gardens 1977 Recipes

CHICKEN CLUB CASSEROLES

Steps:

• Preheat oven to 375°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach. , Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese., Cover and bake until bubbly and cheese is melted, 35-40 minutes. Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake until bubbly, 60-70 minutes.,

CLUB CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
• Spread the rice into the bottom of the prepared casserole dish.
• Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
• Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

CLUB CHICKEN CASSEROLE BETTER HOMES AND GARDENS 1977

Steps:

• In a saucepan bring chicken broth and rice to boiling.
• Reduce heat; cook, covered, for 15 minutes.
• Remove from heat; let stand, covered, for 10 minutes.
• Meanwhile, cook broccoli according to package directions; drain well.
• In a saucepan melt butter or margarine.
• Stir in flour, salt, and pepper.
• Add milk all at once; cook and stir till thickened an bubbly.
• Stir in chicken, cooked rice, drained broccoli, and mushrooms.
• Turn into a 2-quart casserole.
• Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
• Sprinkle with almonds and garnish with parsley on top.