Individual Chicken Casseroles Recipe
Ingredients
| Chopped onion | 1⁄2 Cup (8 tbs) (Fresh Or Frozen) | |
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Chicken broth | 3 Cup (48 tbs) | |
| Cubed cooked chicken | 3 Cup (48 tbs) | |
| Frozen peas and carrots | 10 Ounce (1 Package, Cooked And Drained) | |
| Chopped canned pimiento | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1955 Calories from Fat 860
% Daily Value*
Total Fat 97 g149.8%
Saturated Fat 52.3 g261.5%
Trans Fat 0 g
Cholesterol 697.4 mg232.5%
Sodium 2609 mg108.7%
Total Carbohydrates 92 g30.8%
Dietary Fiber 13.6 g54.4%
Sugars 8.1 g
Protein 175 g350.9%
Vitamin A 616.5% Vitamin C 158.3%
Calcium 21.5% Iron 74.4%
*Based on a 2000 Calorie diet
Directions
Cook onion in butter till tender.
Blend in flour and 1 teaspoon salt.
Stir in chicken broth.
Cook and stir till thickened and bubbly.
Stir in chicken, peas and carrots, and pimiento.
Line 6 to 8 individual casseroles with heavy foil, leaving enough overlapping to seal.
Spoon in chicken mixture; seal foil.
Freeze.
When solid, remove foil packets from casseroles.
Label; freeze up to 2 months.
Before serving:
Remove foil; set food blocks into casseroles.
Bake, covered, at 400° about 1 hour, stirring once or twice toward end of baking time.
Serves 6 to 8.
Chef
