Chicken Ivory Casserole
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, hearty chicken casserole featuring a creamy sauce, tender peas, and a crunchy potato chip topping. This comforting dish is perfect for feeding a crowd with its rich flavors and satisfying textures.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 60 mins | None | 12 servings |
🔪 Key Equipment
- Large kettle
- Saucepan
- Shallow baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Broilers | 1 1/2 lbs each |
| 2 tsp | Salt | Divided |
| 1/4 tsp | Pepper | Divided |
| 1 tsp | Curry Powder | None |
| 1/2 cup | Margarine | None |
| 1/2 cup | Flour | None |
| 2 cups | Mushrooms | Sliced |
| 1 pkg | Frozen Peas | Thawed |
| 2 cups | Potato Chips | Crumbled |
| 1 jar | Pimentos | For garnish |
Instructions
Step 1: Prep and Poach
- Place 3 broilers in a large kettle with water and cook until the meat is tender.
- Drain the chicken, reserving 4 cups of the broth, then dice the chicken meat.
Step 2: Sauce and Assembly
- Prepare a sauce using the 1/2 cup margarine, 1/2 cup flour, and reserved broth, seasoning with salt, pepper, and 1 tsp curry powder.
- Combine the sauce with the diced chicken, 2 cups mushrooms, and 1 pkg frozen peas.
- Pour the mixture into a shallow baking dish and sprinkle the top with 2 cups crumbled potato chips.
Step 3: Bake
- Bake at 400°F for 20 minutes until the top is golden brown and the sauce is bubbling.
- Garnish with cut pimentos before serving.
💡 Make-Ahead & Storage: The chicken can be poached and diced up to one day in advance; store in the refrigerator until ready to assemble.
Original Recipe Scan
