Chicken Casserole

Name: Chicken Casserole
Yield: Makes 8 servings
Ingredients: 2 tblsp. butter or regular margarine; ½ c. minced parsley; ½ tsp. Worcestershire sauce; Salt (optional); ¾ c. soft bread cubes; 1 can condensed cream of celery soup; 1 (3 or 4 oz.) can mushrooms; 2 c. cut-up cooked chicken or turkey; 1 c. elbow macaroni; ½ c. diced celery; ¾ c. chicken broth

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Good use for leftover chicken

Ingredients

1 c. elbow macaroni
½ c. diced celery
¾ c.

Method

Cook macaroni according to package directions. Drain.
Cook celery in chicken broth (or use a chicken-flavored bouillon cube plus ¾ c. water) for 5 minutes.
Combine cooked macaroni, celery, broth, celery soup, mushrooms, chicken, parsley and Worcestershire sauce. Add salt if needed. Pour into greased 2-qt. casserole. Sprinkle with bread cubes; dot with b