Post by April B. on Jan 8, 2003 8:19:07 GMT -6
Chicken Bake Casserole
2/3 cup crushed corn flakes
1/2 cup milk
1/4 cup sour cream
1 can (4-oz.) mushrooms
1/2 tsp. salt
1/4 cup flour
2 tablespoons chopped fresh parsley (optional)
2 cups cut-up cooked or canned chicken or turkey
2 tablespoons butter or margarine
3 to 3 1/2 cups frozen Ore-Ida Southern Style Hash Browns
1 bag (12-oz.) frozen peas and carrots
2 cubes or envelopes chicken bouillon
Directions:
Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish.
Drain mushrooms, reserving liquid in a 1 cup measure; add enough water to make 1 cup.
In a 2-1/2 quart saucepan stir flour, salt, liquid and milk until blended; add bouillon cubes and cook over medium heat, stirring constantly, until mixture is thickened and bouillon cubes are dissolved. Remove from heat; stir in sour cream until smooth. Combine mushrooms, chicken pieces, frozen potatoes and frozen peas and carrots with sour cream sauce; spoon into baking dish.
For Topping: over low heat melt butter in a small saucepan and stir in corn flakes. Sprinkle topping over mixture. Bake 45 minutes or until piping hot and bubbly in the center. Garnish with parsley.
Serves: 4-6
2/3 cup crushed corn flakes
1/2 cup milk
1/4 cup sour cream
1 can (4-oz.) mushrooms
1/2 tsp. salt
1/4 cup flour
2 tablespoons chopped fresh parsley (optional)
2 cups cut-up cooked or canned chicken or turkey
2 tablespoons butter or margarine
3 to 3 1/2 cups frozen Ore-Ida Southern Style Hash Browns
1 bag (12-oz.) frozen peas and carrots
2 cubes or envelopes chicken bouillon
Directions:
Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish.
Drain mushrooms, reserving liquid in a 1 cup measure; add enough water to make 1 cup.
In a 2-1/2 quart saucepan stir flour, salt, liquid and milk until blended; add bouillon cubes and cook over medium heat, stirring constantly, until mixture is thickened and bouillon cubes are dissolved. Remove from heat; stir in sour cream until smooth. Combine mushrooms, chicken pieces, frozen potatoes and frozen peas and carrots with sour cream sauce; spoon into baking dish.
For Topping: over low heat melt butter in a small saucepan and stir in corn flakes. Sprinkle topping over mixture. Bake 45 minutes or until piping hot and bubbly in the center. Garnish with parsley.
Serves: 4-6