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1/3 c. margarine | <poem> | ||
1/3 c. margarine 2 c. milk | |||
1/3 c. flour | 1/3 c. flour 2 c. cooked chicken, cut up | ||
3/4 tsp. salt 1 can (1 lb.) cream style corn | |||
3/4 tsp. salt | 1/4 tsp. pepper 1/4 c. bread or cracker crumbs | ||
1/2 tsp. celery salt 1 tbsp. butter | |||
1/4 tsp. pepper | |||
1/2 tsp. celery salt | |||
Melt butter over low heat. Stir in flour, salt, pepper and celery salt; cook until smooth and bubbly. Remove from heat. Add milk; bring to boil for 1 minute. | Melt butter over low heat. Stir in flour, salt, pepper and celery salt; cook until smooth and bubbly. Remove from heat. Add milk; bring to boil for 1 minute. | ||
Combine sauce, chicken and corn. Pour into 1-1/2 quart casserole. Top with crumbs; dot with butter. | Combine sauce, chicken and corn. Pour into 1-1/2 quart casserole. Top with crumbs; dot with butter. | ||
Bake at 350 deg. 25-30 minutes, until browned on top. Makes 6-8 servings. | Bake at 350 deg. 25-30 minutes, until browned on top. Makes 6-8 servings. | ||
</poem> | |||
Latest revision as of 22:01, 19 December 2021
1/3 c. margarine 2 c. milk
1/3 c. flour 2 c. cooked chicken, cut up
3/4 tsp. salt 1 can (1 lb.) cream style corn
1/4 tsp. pepper 1/4 c. bread or cracker crumbs
1/2 tsp. celery salt 1 tbsp. butter
Melt butter over low heat. Stir in flour, salt, pepper and celery salt; cook until smooth and bubbly. Remove from heat. Add milk; bring to boil for 1 minute.
Combine sauce, chicken and corn. Pour into 1-1/2 quart casserole. Top with crumbs; dot with butter.
Bake at 350 deg. 25-30 minutes, until browned on top. Makes 6-8 servings.