Chicken Casserole

Name: Chicken Casserole
Ingredients: % cup onion chopped; 1 cup celery chopped; % cup green peppers; 2 Tbsp.butter; 2 cups cooked chicken; 1 can mushroom soup; 1 can chicken broth; 1 large jar pimentos; 1 8 oz. pkg. spaghetti, cut up cooked and drained; 4hard boiled eggs, chopped; Grated cheese(8 oz. Velveeta)

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

2421Calories

182 gProtein

58 gCarbs

185 gFat

Full nutrition (34 nutrients)

Calories2421 kcal

Protein182 g

Carbohydrates58 g

Fiber2.9 g

Sugars8.6 g

Total Fat185 g

Saturated Fat62 g

Monounsaturated Fat55 g

Polyunsaturated Fat21 g

Omega-30.2 g

Cholesterol869 mg

Sodium6918 mg

Potassium2537 mg

Calcium2314 mg

Iron6.6 mg

Magnesium225 mg

Phosphorus2748 mg

Zinc19 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A671 mcg

Vitamin E3.6 mg

Vitamin K6.6 mcg

Vitamin B61.3 mg

Vitamin B126.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)30 mg

Folate119 mcg

Choline333 mg

Caffeine0 mg

Water885 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 Pee ee Mix stuffing with margarine. Arrange ¥% of stuffing mix in bottom of casserole dish. Place % of chicken on top,pour over celery soup. Sprinkle 1 cup of rice over chicken. Then the rest of chicken, mushroom soup and top with remaining stuffing. Bake 45 minutes at 325 degrees. Cover with foil the first 35 minutes, then remove foil and bake the last 10 minutes uncovered. Ila Brewer CHICKEN CASSEROLE % cup onion chopped l cup celery chopped % cup green peppers 2 Tbsp.butter chopped 2 cups cooked chicken 1 can mushroom soup 1 can chicken broth l large jar pimentos 1 8 oz. pkg. spaghetti, cut up cooked and drained 4hard boiled eggs, chopped Grated cheese(8 oz. Velveeta)

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