Poultry Recipes - Recipe for Old-Fashioned Chicken Almond Casserole

Recipe from inmamaskitchen.com

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Old-Fashioned Chicken Almond Casserole

From Shari's collection of old-fashioned recipes, this is more than 100 years old. The old is new again.

One 5 pound stewing chicken
2 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
Salt and pepper to taste
2 cups cooked rice
1/4 cup chopped mushrooms
1/4 cup chopped red sweet pepper
1 cup slivered blanched almonds
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 cup dried bread crumbs

Method

Place chicken in kettle; add 8 cups water, celery, carrots, onion, salt and pepper. Bring to a boil; simmer until chicken is tender.

Lift chicken from broth; reserve broth and vegetables. Remove skin and bones from chicken; chop chicken.

Combine chicken, rice, reserved vegetables, mushrooms, red sweet pepper and 3/4 cup almonds. Stir 2 cups reserved broth gradually into flour in saucepan to make a smooth mixture. Cook until thick, stirring constantly. Stir in marjoram, thyme and more salt, if needed.

Combine sauce with chicken mixture; place in heavy 11 by 7 inch baking pan. Sprinkle with bread crumbs and remaining 1/4 cup almonds. Bake in preheated 375F oven for 1 hour or until heated through and bubbly.

Contributor: shari dewey

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