Happy Tasty Tuesday! Can you believe it is already the third Tuesday in July? Time just seems to be zooming by at a rapid speed. This week’s recipe is for Chicken Au Gratin Casserole. I pulled chicken off the bone from the Oven Baked Chicken recipe I shared two weeks ago and froze it to have on hand for dishes just like this. Makes fixing dinner a breeze after working all day. This recipe comes from the “Seasoned with Love” cookbook, Old Order Mennonites, Cumberland Valley, PA.
Chicken Au Gratin Casserole, “Seasoned with Love“, Mrs. John L. Zimmerman, Edna Martin, page 120
2 c. green beans, cooked
2 c. cut-up chicken, cooked
2 T. butter
2 1/2 T. flour
1/4 tsp. salt
1 c. milk or chicken broth
2 c. soft bread cubes
1/3 c. butter, melted
1/2 c. cheese, grated
In a buttered 9×13-inch cake pan, put beans, then layer with chicken. Melt butter; blend in flour and salt. Stir in milk or broth. Cook until smooth and thick. Pour over chicken. Combine butter, bread and cheese; toss together and sprinkle on top. Bake at 350 degrees at 30 minutes, if warm, or 40 to 45 minutes, if cold.
This is a fairly easy casserole to toss together. Instead of cutting my bread into cubes, I just tore off pieces to use. I used milk and grated parmesan cheese as well. It was quite tasty. And with the casserole already having green beans in it, I didn’t see a need to fix any other vegetable. And there was enough left for lunch the next day too.
Hope you are surviving the summer heat and strong storms. My parents got hit hard yesterday afternoon with a storm and still do not have power restored this morning. The flooding in their area was awful and so many trees/branches are down. Thankfully they are safe, and I hope BGE gets the power restored soon.
Have a great week! Stay cool and be safe!