Chicken Dinner Bake Recipe
Ingredients
| Sliced mushrooms | 1 3 Ounce, broiled | |
| 1 envelope chicken-noodle soup mix | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Evaporated milk | 1 6 Ounce | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 1/3 cup enriched flour | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 3 5-ounce cans boned chicken, diced or 2 cups diced cooked chicken | ||
| 1 cup frozen peas | 1/2 10 Ounce, broken | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
Directions
Drain mushrooms, reserving liquid.
Combine soup mix and water; bring to boil, reduce heat, and simmer 5 minutes.
Combine soup, mushroom liquid, and milk.
Melt butter; blend in flour, 1/4 teaspoon salt, and pepper.
Add soup mixture; cook and stir till thickened.
Add mushrooms, chicken, peas, onion, and pimiento.
Pour into greased 1 1/2-quart casserole.
Bake in a moderate oven (350°) about 45 minutes or till heated through.
Combine soup mix and water; bring to boil, reduce heat, and simmer 5 minutes.
Combine soup, mushroom liquid, and milk.
Melt butter; blend in flour, 1/4 teaspoon salt, and pepper.
Add soup mixture; cook and stir till thickened.
Add mushrooms, chicken, peas, onion, and pimiento.
Pour into greased 1 1/2-quart casserole.
Bake in a moderate oven (350°) about 45 minutes or till heated through.
Chef
