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| Club Chicken
Origin: Better Homes and Gardens
1/4 cup of butter, margarine or chicken fat
1/4 cup of flour
1 cup of chicken broth*
one 1 4 1/2 ounce can of evaporated milk
1/2 cup of water
1 1/2 teaspoon of salt
2 1/2 cups of diced cooked chicken
3 cups of cooked rice
one 3 ounce can of broiled sliced mushrooms, drained
1/4 cup of pimento
1/3 cup of chopped green pepper
1/2 cup of slivered almonds, blanched and toasted |
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Melt the butter, blend in flour. Gradually add broth, milk and water, cook over low heat until thick, stirring constantly. Add salt. Add chicken, rice and vegetables. Pour into a 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Bake in moderate oven at 350ºF. for about 30 minutes. Sprinkle with toasted almonds. * You may use canned chicken broth or 1 1/2 chicken bouillon cubes dissolved in cup f hot water. |
