HOMES + E A T S
Chicken Casserole
DANA SHORTT Owner of Dana Shortt Gourmet & Gifts
This cheesy, crunchy chicken casserole is an oldie but a goldie - a perfect, belly-warming dinner after a day of skiing, sledding or snowmobiling. Don’t throw away the leaves of the celery after using the stalks in this recipe. The leaves are delicious thrown into a mixed green salad for a pop of fresh flavour, or substitute them for cilantro in recipes (if you aren’t a fan of cilantro). Chopped celery leaves are also delicious in chicken and/or egg salad as well.
INGREDIENTS
METHOD FOR TOPPING
2 tbsp
Butter
3 cups
Sliced celery
Combine flour and salt. Cut in butter. Add cheese and almonds. Set aside.
¼ cup
Flour
½ tsp
Salt & pepper to taste
1 ¾ cups
Milk
2 cups
Cooked chicken, cubed or shredded
1 ¼ cups
Grated cheddar cheese
(I use smoked cheddar or extra old cheddar)
INGREDIENTS FOR TOPPING
28
1/3 cup
Flour
1/4 tsp
Salt
3 tbsp
Butter
½ cup
Grated cheddar cheese
1/2 cup
Slivered (not sliced, if possible), toasted almonds*
METHOD FOR CASSEROLE Melt butter in a frying pan set over medium heat. Add celery and sauté, stirring occasionally, for about 5-6 minutes or until softened. Add flour and salt (pepper if desired). Cook for about 1 minute. Add in milk, stirring occasionally, until sauce has thickened (this will take a few minutes). Stir in cooked chicken and cheese and turn into a greased 6-cup casserole dish. Sprinkle with topping and bake at 400° F for 25 minutes or until golden brown and bubbly. *To toast almonds, Preheat oven to 375° F. Spread nuts in one layer on ungreased shallow baking sheet. Bake for 10 to 15 minutes, stirring occasionally, until golden.
