Chicken Squares

This recipe from  "Better Homes & Gardens Oven Meals 1976" has a lot going for it…it’s a good budget meal that uses up leftover turkey or chicken or home canned turkey or chicken equally well.  It’s a nice casserole that doesn’t use cream soup, a plus for me.  

It's an interesting combination of rice and bread crumbs.  I whirl slices of homemade bread in the food processor for the soft bread crumbs. 

The mushroom sauce is easy to make, but if you have leftover gravy, it’s perfectly fine, and it doesn’t really need sauce at all, it’s just a nice addition.  You could also use peas instead of mushrooms for the sauce or a nice cheese sauce.

Chicken Squares

  2             Cups  Soft Bread Crumbs -- about 4 slices

  2             Cups  Chicken Broth

  4             Large  Eggs -- beaten

     1/3      Cup  Celery -- chopped

     1/4      Cup  Pimiento -- chopped

  2             Tablespoons  Onion -- finely chopped

     1/2      Teaspoon  Salt

     1/4      Teaspoon  Poultry Seasoning

  3             Cups  Cooked Chicken -- chopped

  1             Cup  Rice -- cooked

                 Mushroom Sauce

  2            Tablespoons  Butter

  2            Tablespoons  Flour

     1/2     Cup  Mushrooms -- sliced

  1            Cup  Milk

  1             Tablespoon Sherry (optional)

Combine first 8 ingredients.  Stir in chicken and rice.  Bake in a 9 x 9“ baking pan at 350° for 45-50 minutes.  Cut into squares to serve.

For sauce:

In saucepan, sauté mushrooms in butter, stir in flour.  Gradually stir in flour, cook until thickened, 3-5 minutes.