Crunchy Chicken Caserole

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 favour, 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

2 tbsp Butter 3 cups Sliced celery 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

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 TOPPING

Combine four and salt. Cut in butter. Add cheese and almonds. Set aside.

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 four 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.

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