Chicken Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons butter or margarine | 1/4 cup flour | 1 teaspoon grated onion |
| 1/2 teaspoon salt | 1/8 teaspoon pepper | 1 6-ounce can sliced broiled mushrooms |
| milk | 2 cups cooked rice | 2 cups cooked chicken or turkey, diced |
| 1 10-ounce package frozen, cut asparagus, thawed | 1/2 cup shredded cheddar cheese | |
| 1 | Heat butter in skillet over moderately low heat (about 225 F.); blend in flour and stir until lightly browned. Add onion, salt and pepper. Drain mushrooms and add enough milk to make 2 cups liquid; gradually add to skillet and cook, stirring constantly, until thickened. Add mushrooms. Layer half of rice, chicken and asparagus in a 1-1/2-quart casserole. Pour in half of the sauce. Repeat layers. Top with cheese. Heat oven to 350 F. and bake 30 to 35 minutes. Uncover, heat 15 minutes more. |