Vintage Chinese

This Classic Casserole Recipe Was Recommended For Busy Homemakers Years Ago – Nonetheless A Good Idea!
It is a recipe from my younger days in Southern Indiana. We did not have Chinese language eating places in our little town but I nonetheless got here to love “Chinese meals”. We have been always placing things together to make our version. This casserole was one of the results. It was really helpful for busy homemakers within the late 50s, early 60s. Immediately’s cooks are sometimes busy and this casserole remains to be a great idea. Again then “homemakers” had been busy doing the “wash” in a wringer washer and hanging the garments on exterior clotheslines to dry. They stood for hours, ironing the wrinkles out of mentioned “wash”. They planted, harvested, and preserved the vegatables and fruits from their gardens. They typically mowed large lawns with previous-trend push mowers. Typically they sewed and made the family’s clothes. Yes, their days had been busy and they typically needed one thing for an easy meal. At present’s cooks are simply as busy but in numerous ways. Nonetheless, there’s still a necessity for quick and simple recipes. This Rooster Chow Mein Casserole goes together quickly and solely bakes for half an hour, making it as relevant to at this time”s cooks as to yesterday’s homemaker! And the good thing about right now is the cook dinner doesn’t must exit back, catch a chicken, pluck the feathers, then cook it!
CHICKEN CHOW MEIN CASSEROLE
This recipe is an effective way to use left-over chicken (or turkey). Haven’t any leftovers? No problem. Buy a deli roasted chicken and pull the meat off the bones or purchase thick sliced rooster on the deli and dice. This dish may be ready forward of time, coated and refrigerated. When ready, remove from fridge and bake for an extra 5 minutes or so, if essential to heat through.
* 2 tbsp butter
* 1 cup celery
* 1 small onion, chopped
* 1 small green bell pepper, diced or thinly sliced
* 1 small can mushroom stems and pieces, drained
* three tbsp cornstarch
* 1/4 tsp black pepper
* 1/2 tsp salt
* 1/2 cup hen broth
* 1 1/2 cups low-fat milk
* 2 cups diced or shredded cooked hen
* 1 can bean sprouts, drained
* 2 tbsp low-sodium soy sauce
* half of cup chow mein noodles
In a medium skillet, soften butter and saute the celery, onion, and bell pepper for 5 minutes. Add the drained mushrooms a few minutes earlier than done. Add the cornstarch whereas stirring. Gradually stir in the chicken broth and the milk. Add the soy sauce, salt, and pepper; proceed to cook dinner until slightly thickened.
In a buttered 1 1/2-quart casserole dish, alternate layers of chicken, bean sprouts, and the sauce, using half of each per layer. Sprinkle the chow mein noodles over the top.
Bake casserole at 350 levels for 30 minutes.
See other articles about risotto recipes, crepes and blueberry breakfast
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