Golden Chicken Casserole Recipe







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Golden Chicken Casserole
Name: Bea Finley
Base: Fort Hood
Recipe: ½ cup Butter... ½ cup Flour... 2 tsp. Salt... 2 cups Milk... 2 cups Chicken Broth/Stock... 2 cups Corn/Veggies, (I used Green Beans with corn but water chestnuts are great too)... 6 cups Chicken/Turkey, Cooked............. TOPPING 1 cup Flour... ½ tsp. Salt... 4 tsp. Baking Powder... 4 tbsp. Onion, Finely Chopped... 2 whole Eggs, Well Beaten... 4 tbsp. Shortning, Liquid... ? cup Milk....... Filling: Melt Butter in sauce pan, stir in Flour and Salt; gradually add Milk and Broth, stirring constantly until thickened and smooth. Add Veggies and Meat. Mix well, continue cooking over low heat about 10 minutes, stirring occasionally. Pour into a four quart casserole dish. Topping: Sift dry ingredients together into a bowl. Stir in Onion and Eggs then the Shortning and Milk. Mix until dry ingredients are throughly moistened and still lumpy. Spoon topping over the Filling. Bake at 400 about 20 minutes until golden brown.