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Chicken Casserole Recipe
|Frozen chopped broccoli||10 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Lemon pepper||1⁄2 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Spaghetti||7 Ounce, cooked, drained|
|Cut up cooked chicken/Cut up cooked turkey||2 Cup (32 tbs)|
|Canned sliced mushrooms||3 Ounce, drained|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Calories 420 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.3%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 69.9 mg23.3%
Sodium 839.1 mg35%
Total Carbohydrates 40 g13.2%
Dietary Fiber 1.9 g7.7%
Sugars 4.5 g
Protein 22 g44.2%
Vitamin A 37.9% Vitamin C 72.5%
Calcium 15.1% Iron 15.1%
*Based on a 2000 Calorie diet
Melt 1/4 cup butter in large saucepan over low heat.
Stir in flour and seasonings.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat; stir in broth and milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in spaghetti, chicken, broccoli, mushrooms and olives.
Pour into ungreased baking dish, 8X8X2 inches.
Toss crumbs in melted butter; sprinkle crumbs on top.
(Can be baked immediately.) Cover and refrigerate.