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Chicken Potato Casserole

1/2 pound sliced mushrooms
3 tablespoons butter
1 cup chopped onions
2 cups cooked diced chicken
2 cups cooked diced potatoes
1 tablespoon flour
1 cup milk or half-and-half
2 teaspoons salt, or to taste
1/4 teaspoon pepper
buttered bread crumbs for topping

Heat butter in a heavy skillet; sauté mushrooms and onions until tender and lightly browned. Stir in flour until dissolved. Gradually add milk, stirring and cooking until thickened. In a 1 1/2 quart lightly greased casserole, combine chicken, potatoes, and mushroom mixture, along with the salt and pepper. Top with bread crumbs. Bake at 350° for 20 to 30 minutes, or until hot and bubbly.

Makes 4 Servings
490 Award Winning Blue Ribbon Recipes
Blue Ribbon Recipes, 490 Award Winning Recipes is the very best of recipes from state fairs around the country. From cakes and cookies and breads to jellys and main dishes this one cookbook has it all and you can't go wrong with a recipe that has been a winner in a state fair competition.