Chicken Croquet Casserole
The best parts of Chicken Croquet with the ease of a casserole. This is a great recipe for preparing ahead of time and putting in the freezer until needed. Works well with Turkey, too.
Ingredients
Instructions
-
Cook Chicken
Cook the chicken completely as preferred, whether boiled or baked, and allow it to cool.
Store purchased, already cooked works as well if freshly cooked. -
Prepare stock
Warm chicken stock to a simmer and add the bullion. Stir until dissolved.
-
In a saucepan, melt butter and then blend in the flour, milk and chicken stock. Cook and stir until the mixture thickens and starts to bubble.
-
Add the lemon juice, chopped parsley, minced onion, and salt, plus a dash of each paprika, nutmeg and black pepper.
Adjust spices to taste preference. Rehydrated minced onion can be used. -
Combine Chicken with Broth
Add the cooked chicken to the sauce and allow to simmer while performing the next step.
-
Prepare Casserole Pan
Using your preferred non-stick spray, coat the inside bottom and sides of the casserole dish. Evenly distribute about two-thirds of the bread crumbs on the bottom.
-
Pour the chicken mixture into the casserole dish and then top it with the remaining breadcrumbs.
-
Put in preheated oven
Bake at 350°F for 30 minutes.