Americandinner
Chicken Casserole
From Natchez recipes, 1900
Presented as published in 1900. 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
2396Calories
112 gProtein
329 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories2396 kcal
Protein112 g
Carbohydrates329 g
Fiber18 g
Sugars44 g
Total Fat69 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol148 mg
Sodium3732 mg
Potassium3469 mg
Calcium1394 mg
Iron20 mg
Magnesium282 mg
Phosphorus1645 mg
Zinc11 mg
Copper1.6 mg
Manganese12 mg
Vitamin D2.3 mcg
Vitamin C168 mg
Vitamin A609 mcg
Vitamin E4.1 mg
Vitamin K24 mcg
Vitamin B61.9 mg
Vitamin B122.6 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.6 mg
Niacin (B3)44 mg
Folate960 mcg
Choline205 mg
Caffeine0 mg
Water2096 g
As published
This recipe was extracted from Natchez recipes (1900), page 19. The excerpt below is the record exactly as published.
five cups chicken broth and one cup milk until well blended; one cup celery cut fine, two cups mushroom soup and one cup pimientos, add to chicken broth, and let stand 1 hour. Cook two-thirds pound macaroni or noddles, place layer of macaroni, layer of sauce and cover with one layer of grated Parmesian cheese in casserole. Put whole slices of chicken breasts on top, sprinkle cheese. Serve hot. (One button garlic cooked in hen if desired
Cook this with the app: pantry check, scaling, and the assistant.