Chicken Croquet Casserole

AuthorDelphineousCategory, , DifficultyBeginner

Yields6 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

The best parts of Chicken Croquet with the ease of a casserole. This is a great recipe for preparing ahead of time and putting in the freezer until needed.

 3 tbsp Butter
 0.50 cup Chicken broth
 1 tsp Parsley
 0.25 cup Onion
 2 cups Bread crumbs
 0.50 cup Milk
 0.25 cup Flour
 2 sticks Chicken boullion
 1 tsp Lemon juice
 0.25 tsp Salt
 20 oz Chicken breast (boneless, skinless)
 2.50 qts Casserole dish

Nutrition Facts

Servings 6


Amount Per Serving
Calories 274Calories from Fat 77
% Daily Value *
Total Fat 8g13%
Saturated Fat 0g
Cholesterol 17mg6%
Sodium 894mg38%
Total Carbohydrate 32g11%
Dietary Fiber 1g4%
Sugars 2g
Protein 6g12%

Vitamin A 5%
Vitamin C 0%
Calcium 8%
Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Cook the chicken completely as preferred, whether boiled or baked, and allow it to cool. Store purchased, already cooked works as well if freshly cooked.

2

Warm chicken stock to a simmer and add the bullion. Stir until dissolved.

3

In a saucepan, melt butter and then blend in the flour, milk and chicken stock. Cook and stir until the mixture thickens and starts to bubble.

4

Add the lemon juice, chopped parsley, minced onion, and salt, plus a dash of each paprika, nutmeg and black pepper.
Adjust spices to taste preference.
Rehydrated minced onion can be used.

Chicken Croquet Sauce

5

Add the cooked chicken to the sauce and allow to simmer while performing the next step.

6

Using your preferred non-stick spray, coat the inside bottom and sides of the casserole dish. Evenly distribute about two-thirds of the bread crumbs on the bottom.

7

Pour the chicken mixture into the casserole dish and then top it with the remaining breadcrumbs.

8

Bake at 350F for 30 Minutes.

 

Ingredients

 3 tbsp Butter
 0.50 cup Chicken broth
 1 tsp Parsley
 0.25 cup Onion
 2 cups Bread crumbs
 0.50 cup Milk
 0.25 cup Flour
 2 sticks Chicken boullion
 1 tsp Lemon juice
 0.25 tsp Salt
 20 oz Chicken breast (boneless, skinless)
 2.50 qts Casserole dish

Directions

1

Cook the chicken completely as preferred, whether boiled or baked, and allow it to cool. Store purchased, already cooked works as well if freshly cooked.

2

Warm chicken stock to a simmer and add the bullion. Stir until dissolved.

3

In a saucepan, melt butter and then blend in the flour, milk and chicken stock. Cook and stir until the mixture thickens and starts to bubble.

4

Add the lemon juice, chopped parsley, minced onion, and salt, plus a dash of each paprika, nutmeg and black pepper.
Adjust spices to taste preference.
Rehydrated minced onion can be used.

Chicken Croquet Sauce

5

Add the cooked chicken to the sauce and allow to simmer while performing the next step.

6

Using your preferred non-stick spray, coat the inside bottom and sides of the casserole dish. Evenly distribute about two-thirds of the bread crumbs on the bottom.

7

Pour the chicken mixture into the casserole dish and then top it with the remaining breadcrumbs.

8

Bake at 350F for 30 Minutes.

Chicken Croquet Casserole

This site uses Akismet to reduce spam. Learn how your comment data is processed.