Senegalese Chicken Casserole Recipe

Summary

Health IndexAverageCourse
MethodMain Ingredient
Interest Group

Ingredients

 Broiler fryer chicken1
 Onion1 Small, sliced
 Celery tops5
 Curry powder1 1⁄2 Teaspoon
 Salt2 Teaspoon
 Pepper1⁄8 Teaspoon
 Water1 1⁄2 Cup (24 tbs)
 Milk1 Cup (16 tbs) (Use As Needed)
 Fine noodles10 Ounce (In 1 Package)
 Frozen peas package10 Ounce (1 Package)
 Toasted slivered almonds1 Can (10 oz)
 Eggs4
 Whipping cream1 Cup (16 tbs) (For Whipping)

Nutrition Facts

Serving size: Complete recipe

Calories 7622 Calories from Fat 4527

% Daily Value*

Total Fat 498 g766.1%

Saturated Fat 141.9 g709.6%

Trans Fat 0.2 g

Cholesterol 2563 mg

Sodium 6002.3 mg250.1%

Total Carbohydrates 350 g116.7%

Dietary Fiber 59.9 g239.7%

Sugars 65.3 g

Protein 430 g860.2%

Vitamin A 205.8% Vitamin C 152%

Calcium 156.7% Iron 221.5%

*Based on a 2000 Calorie diet

Directions

Combine chicken with onion, celery tops, curry powder, salt, pepper and water in a large saucepan; cover.
Simmer 45 minutes, or until tender.
Remove chicken from broth; cool until easy to handle.
Strain broth into a 2 cup measure; skim any excess fat, then add milk, if needed, to make 2 cups; set aside for Step 5.
Pull skin from chicken and take meat from bones.
Cut meat into bite size pieces.
While fixing chicken, cook noodles and peas in separate saucepans, following label directions; drain.
Combine with chicken and almonds in a buttered 10 cup baking dish.
Beat eggs slightly in a medium size bowl; stir in the 2 cups chicken broth from Step 2 and cream. (This much can be done ahead.)
Pour custard mixture over chicken mixture, then stir lightly so liquid seeps to bottom.
Bake in slow oven (325°) 1 hour and 15 minutes, or until custard sets. (Cover lightly with foil during last 15 minutes to keep top moist.)
Garnish with diced red apple and coconut, if you wish.
MAKE AHEAD NOTE:
Cover chicken noodle mixture in baking dish and custard mixture in bowl and chill.
About 1 1/4 hours before serving combine both, following Step 6; place in a cold oven; set heat control at slow (325°).
Bake 1 hour and 15 minutes.
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