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.
- 3 tablespoons Butter
- .5 cups Chicken broth
- 1 teaspoon Parsley
- .25 cups Onion (chopped)
- 2 cups Bread crumbs
- .5 cups Milk
- .25 cups Flour
- 2 Chicken boullion
- 1 teaspoon Lemon Juice
- .25 teaspoons Salt
- 20 ounces Chicken breast (boneless, skinless)
- 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.