Chicken and vinaigrette casserole

Chicken and vinaigrette casserole 1

You will need:
Cornbread (about 4 C. To collapse)
4 large cooked and cubed chicken breasts
1 10.5 oz can cream of mushroom soup
1/2 teaspoon. Poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 teaspoon. black pepper
1 celery stalk, diced
2 tbsp. Chicken broth
2 T. butter, melted
1/4 teaspoon. salt salt
Combine all the ingredients in a bowl and pour into a lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
1/2 tsp. Unsalted butter
1/2 tsp. All purpose flour
1 quart chicken stock
1/3 c. Heavy cream cream
1/4 teaspoon. salt salt
1/2 teaspoon. black pepper
pinch of cayenne pepper
Comment do it:
Melt the butter in a saucepan over medium heat.
Pendant Whisk in the flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon,
Stir in the heavy cream, and season with salt, pepper and cayenne pepper.
Serve casserole dish with sauce on top and a big side of mash.

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