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
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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.
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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.
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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.
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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.
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Pour the chicken mixture into the casserole dish and then top it with the remaining breadcrumbs.
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Put in preheated oven
Bake at 350°F for 30 minutes.
Serving Size 1.5 Cups
Servings 6
- Amount Per Serving
- Calories 274kcal
- Calories from Fat 77kcal
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 17mg6%
- Sodium 894mg38%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 6g12%
- Vitamin A 5 IU
- Calcium 8 mg
- Iron 12 mg
* Nutritional information is an estimate based on ingredients. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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