Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| Forty Ounces | Frozen Brussels Sprouts |
| Two & Pounds | Cooked Chicken, Diced |
| Cup | Pimento |
| Four Tablespoons | Butter |
| Two Cups | Chicken Broth or Milk (liquid) |
| One Quarter Quart (One Cup) | Instant Nonfat Dry Milk, Reconstituted (or Cream of Chicken/Mushroom Soup) |
| Two Teaspoons | Paprika |
| Two Teaspoons | Salt |
| One Teaspoon | Sugar |
| (Implied from instructions) | Flour (for thickening) |
Instructions
- Cook frozen brussels sprouts according to the directions on the box. Drain them well.
- In a large saucepan, melt four tablespoons of butter; stir in flour to make a roux.
- Gradually add the chicken broth/milk and the reconstituted milk (or soup). Stir until the sauce thickens.
- Add seasonings (paprika, salt, sugar) and the diced cooked chicken to the sauce.
- Arrange the cooked brussels sprouts in casserole dishes.
- Pour the chicken mixture over the sprouts.
- Bake at 350°F until heated through and browned on top.
