Chicken Casserole

Farm Journal's Country Cookbook, 1959

1 hour — 8 Servings Print RecipeEmail Recipe

Ingredients

1	cup	elbow macaroni
1⁄2	cup	celery (diced)
3⁄4	cup	chicken broth
1	can	condensed cream of celery soup
4	ounce	mushrooms (canned are fine)
2	cup	chicken (or turkey, cut-up)
1⁄2	cup	parsley (minced)
1⁄2	teaspoon	worcestershire sauce
3⁄4	cup	soft bread cubes
2	tablespoon	butter (or margarine)

Cook macaroni according to directions on package. Drain.

Cook celery in chicken broth (or use a chicken-flavored bouillon cube plus 3/4 cup water) for 5 minutes.

Combine cooked macaroni, celery, broth, celery soup, mushrooms, chicken (or turkey), parsley and Worcestershire sauce. Add salt if needed.

Pour into greased 2 quart casserole.

Sprinkle with bread cubes; dot with butter. Bake in a moderate oven (350F) 30 to 40 minutes.