Cream Chicken Casserole Recipe

Name: Cream Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1 1/2 Tbsp. paprika; 2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. thyme; 1 tsp. dill seed; 2 (3 to 3 1/2 lb.) chickens, cut into serving pieces; 3/4 c. butter; 1 c. chopped onion; 1 Tbsp. chopped pimento; 1 c. light cream or evaporated milk; 1 c. chicken bouillon; 1/4 c. fresh lemon juice

Servings: persons

3/4 c. flour
1 1/2 Tbsp. paprika
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 tsp. dill seed
2 (3 to 3 1/2 lb.) chickens, cut into serving pieces
3/4 c. butter
1 c. chopped onion
1 Tbsp. chopped pimento
1 c. light cream or evaporated milk
1 c. chicken bouillon
1/4 c. fresh lemon juice

1
Preheat oven to 325u00b0.
2
Combine flour, paprika, salt, pepper, thyme and dill in paper bag.
3
Add chicken, a few pieces at a time; shake until chicken is well coated with flour mixture.
4
Heat butter in large frying pan.
5
Add chicken and brown on all sides. Remove from pan.
6
Add onions to pan; saute until lightly browned. Add pimento.
7
Stir in remainder of seasoned flour until well blended.
8
Add cream or evaporated milk, stirring well; stir in bouillon and lemon juice.
9
Place chicken in casserole dish; pour sauce on top.
10
Cover and bake for 50 to 60 minutes.
11
Remove; serve hot.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. flour, 1 1/2 Tbsp. paprika, 2 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Cream Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Chicken Casserole

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