Name: Chicken Croquet Casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 tablespoons Butter; .5 cups Chicken broth; 1 teaspoon Parsley; .25 cups Onion; 2 cups Bread crumbs; .5 cups Milk; .25 cups Flour; 2 Chicken boullion; 1 teaspoon Lemon Juice; .25 teaspoons Salt; 20 ounces Chicken breast; 2.5 quarts Casserole Dish

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.

Chicken Croquet Casserole

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