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Saucy Chicken Squares Recipe

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When I serve a meal that's considered good by all eight members of my family, I call that recipe a winner. These chicken squares with mushroom sauce passed the test.—Irene Burkholder, Leola, Pennsylvania

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6-8 Servings
Prep: 10 min. Bake: 55 min.

Ingredients

2 cups soft bread crumbs
2 cups chicken broth
4 eggs, lightly beaten
1 celery rib, chopped
1 jar (4 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
3 cups cubed cooked chicken
1 cup cooked rice
1 cup sliced fresh mushrooms
1/3 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk

Directions

In a bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. Add the chicken and rice; mix well. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 55-65 minutes or until bubbly and golden brown.
Meanwhile, in a saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares and serve with mushroom sauce. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 310 calories, 16 g fat (8 g saturated fat), 180 mg cholesterol, 771 mg sodium, 18 g carbohydrate, 1 g fiber, 23 g protein.

Saucy Chicken Squares published in Casserole Cookbook , p35

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