Chicken Casserole
From Recipes from our hearth, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1224Calories
22 gProtein
196 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories1224 kcal
Protein22 g
Carbohydrates196 g
Fiber5.5 g
Sugars12 g
Total Fat38 g
Saturated Fat9.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat15 g
Cholesterol37 mg
Sodium2123 mg
Potassium695 mg
Calcium235 mg
Iron11 mg
Magnesium77 mg
Phosphorus395 mg
Zinc3.3 mg
Copper1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A202 mcg
Vitamin E6.9 mg
Vitamin K68 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate477 mcg
Choline61 mg
Caffeine0 mg
Water620 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 20. The excerpt below is the record exactly as published.
CHICKEN CASSEROLE 4 Tksp. butter 4 Tbsp. minced onion 2/3 cups chopped green pepper cups chopped celery 1 cup cooked réee cups diced cooked chicken Tbsp. lemon juice tsp. salt. cup mayonnaise cup toasted almonds 1% cups grated cheese 14 cups crushed potato chips Wm BO PR L& dO Saute onions, peppers and celery in butter until tender, Stir in chicken, lemon juice and salt. Cover and place over low heat until hot, Remove and stir in rice, mayonnaise and almonds. Top with cheese and potato chips. Toast until brown, about 5 minutes- Mrs. James C. Dillon 99 CASSEROLES CHICKEN CASSEROLE chicken breasts stewed and removed from bone can mushroom soup-diluted with 1 can chicken broth can celery soup. diluted with 1 can chicken broth cup rice uncooked pkg. corn bread stuffing stick margarine
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