Chicken Hash Casserole
Source of Recipe
lra
2-lbs skinless chicken breasts, halved
4-cups water
3-medium potatoes, peeled and halved
½-cup chopped onion
½-cup chopped red pepper
2-tsp chicken bouillon powder
2-tbsp all-purpose flour
1/8-tsp pepper
½-tsp salt
¾-cup reserved broth
¼-cup evaporated skim milk
2-tsp prepared horseradish
Cook chicken in 4-cups of water for about 30 minutes until tender
Drain and reserve ¾-cup broth
Remove bones, chop the meat and place in a bowl
Boil potatoes until barely tender
Drain and cool
Grate coarsely and then add to meat
Spray frying pan with no-stick spray
Add onion and red pepper
Sauté until soft
Add meat and potatoes
In a saucepan, stir bouillon powder, flour, salt, and pepper with enough broth to mix smooth
Add the rest of the measured broth, milk, and horseradish
Heat and stir until it boils and thickens
Add to meat
Stir lightly
Turn into 2-quart casserole
Bake uncovered in a 350* oven for 35-45 minutes until hot
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