Club Night Casserole Recipe
Ingredients
| Stewing chicken | 5 Pound | |
| Water | 3 1⁄2 Cup (56 tbs) | |
| Onion | 1 Medium | |
| Carrot | 1 | |
| Salt | 2 Teaspoon | |
| Bay leaf | 1 | |
| Cooked rice | 6 Cup (96 tbs) | |
| Chicken fat | 6 Tablespoon | |
| Flour | 6 Tablespoon | |
| Light cream/Table cream | 1 Cup (16 tbs) | |
| Canned sliced mushrooms | 8 Ounce | |
| Canned pimientos | 4 Ounce | |
| Canned toasted slivered almonds | 5 Ounce | |
| Soft bread crumbs | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 9226 Calories from Fat 5289
% Daily Value*
Total Fat 586 g901.5%
Saturated Fat 177.2 g886.1%
Trans Fat 0 g
Cholesterol 2043.8 mg681.3%
Sodium 5969.5 mg248.7%
Total Carbohydrates 466 g155.4%
Dietary Fiber 29.3 g117.2%
Sugars 22.1 g
Protein 499 g997.9%
Vitamin A 377.5% Vitamin C 255.5%
Calcium 91.3% Iron 277.6%
*Based on a 2000 Calorie diet
Directions
Cool chicken in stock; remove, and skin.
Take meat from bones; cut meat into bite-size pieces; place in medium-size bowl.
Pour 1/2 cup stock over to keep chicken moist; cover and chill.
Strain remaining stock into a medium-size bowl; chill; skim off fat and save for later stage.
(This much can be done the day before.)
When ready to complete dish, heat 1 cup stock and pour over cooked rice in large bowl; let stand while making sauce.
Melt chicken fat from Step 3 in medium-size saucepan, adding butter or margarine, if needed, to make 6 tablespoons.
Remove from heat; blend in flour; stir in 2 cups stock.
Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute.
Remove from heat; gradually stir in cream, mushrooms and their liquid, pi mientos, almonds, and chicken; season to taste with salt and pepper.
Make alternate layers of chicken and rice mixtures in buttered 12-cup casserole; sprinkle buttered bread crumbs around edge.
Bake in moderate oven (350°) 50 to 60 minutes, or until sauce bubbles around edges and crumbs are golden-brown.
Chef
