If you don’t mind the flavor of canned stuff, you will like this dish.
I think that was my biggest issue with this recipe. There was nothing fresh in it.
Well, I did make the macaroni noodles. But that was the only thing fresh.
The casserole was packed with stuff. It needed about three times the amount of macaroni noodles to support all the ingredients.
And there is no seasoning in the recipe other than the parsley. And that really isn’t a spice, more of an herb. It does give the dish some flavor, but salt would have been nice.
Overall I was quite underwhelmed with this recipe. It was edible, but just barely.
CHICKEN CASSEROLE
1 Cup Elbow Macaroni
1/2 Cup Diced Celery
3/4 Cup Chicken Broth
1 Can Condensed Cream of Celery Soup
4 Ounce Can Mushrooms
2 Cups Cut Up Cooked Chicken
1/2 Cup Minced Parsley
1/2 Teaspoon Worcestershire Sauce
3/4 Cup Soft Bread Crumbs
2 Tablespoons Butter
Cook macaroni according to package directions. Drain. Cook celery in chicken broth plus 3/4 cup water for 5 minutes. Combine macaroni, celery, broth, soup, mushrooms, chicken, parsley and Worcestershire sauce. Add salt if needed. Pour into a greased 2 quart casserole. Sprinkle with bread crumbs and dot with butter. Bake in a 350 degree oven for 30 to 40 minutes.
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