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.
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.
Warm chicken stock to a simmer and add the bullion. Stir until dissolved.
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.
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.
Add the cooked chicken to the sauce and allow to simmer while performing the next step.
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.
Pour the chicken mixture into the casserole dish and then top it with the remaining breadcrumbs.
Bake at 350F for 30 Minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.