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Blue Ribbon Chicken Casserole Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dried marjoram leaf||1⁄2 Teaspoon|
|Snipped chives||2 Tablespoon|
|Medium noodles||16 Ounce, cooked according to package directions (1 Package)|
|Cut up cooked chicken||5 Cup (80 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4280 Calories from Fat 1590
% Daily Value*
Total Fat 179 g275.6%
Saturated Fat 73 g364.9%
Trans Fat 0.3 g
Cholesterol 1127.4 mg
Sodium 4570.5 mg190.4%
Total Carbohydrates 381 g127.1%
Dietary Fiber 17.6 g70.3%
Sugars 35.5 g
Protein 273 g545.6%
Vitamin A 96.6% Vitamin C 31.2%
Calcium 120.4% Iron 118.2%
*Based on a 2000 Calorie diet
Gradually stir in chicken broth, milk and liquid from mushrooms.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Add sherry, marjoram and chives.
Combine with cooked noodles, diced cooked chicken and mushrooms.
Turn into 3 quart casserole.
Sprinkle with grated cheese.
Bake in moderate oven (350Â°) 25 to 30 minutes.