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Chicken

April 20, 1999

Americans eat a lot of chicken - about 73 pounds each per year. Seventy-seven percent of consumers serve chicken at home at least once a week, and 52 percent two to three times a week, according to information provided by National Chicken Council in Washington, D.C.

We asked you to send us your favorite chicken recipes and promised to share some of them.

[cont. from lifestyle]

Thanks to everyone who did. None of the recipes seems too complicated or difficult to make, and they all look pretty tasty.

- Kate Coleman, Staff Writer




Dorothy Martin of Hagerstown offers her Chicken Casserole recipe. She says it can be made a day ahead.

Chicken Casserole

  • 3 cups diced, cooked chicken
  • 5 cups bread cubes, toasted


Put in a greased 8-by-11 inch baking dish.

Mix together:

  • 1/2 small onion, chopped
  • 1/2 cup chopped celery
  • 1 1/2 cups milk
  • 1/2 cup mayonnaise
  • 3 eggs


Pour over chicken and bread cubes.

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Bake 1 hour at 350 degrees.

  • can of cream of chicken soup or chicken gravy


Halfway through baking, spread cream of chicken soup over casserole or make chicken gravy and pour over.

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