Recipe: Creative Casseroles #2 (chicken or lamb, Family Circle magazine, 1976)

CREATIVE CASSEROLES #2 (CHICKEN OR LAMB)

"Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations."

Select one ingredient from each category, then follow the preparation instructions below:

COOKED CHICKEN OR LAMB:
- 2 cups diced cooked chicken
- 12 slices roast turkey
- 2 cups diced cooked lamb shoulder
- 12 slices roast leg of lamb
STARCH/FILLER:
- 6 ounces chicken-flavored stuffing mix, cooked
- 3 cups cooked pasta or noodles
- 3 cups cooked white rice
VEGETABLES (FRESH OR FROZEN):
- 6 ounces canned sliced mushrooms (or 1/2 pound fresh)
- 2 cups sliced celery, cooked
- 10 ounces frozen peas, cooked
SAUCES AND SEASONINGS:
- 10 ounces frozen broccoli spears cooked, with hollandaise sauce
- 2 envelopes (1 ounce each) white sauce mix, cooked plus 1 teaspoon curry powder and 1/4 cup raisins
1 (11 ounce) can chicken gravy
CASSEROLE TOPPINGS:
- Chinese noodles and sliced water chestnuts
- dry bread crumbs tossed with melted butter or margarine and lemon-pepper
- crushed corn flakes tossed with melted butter or margarine and chopped chives

INSTRUCTIONS:
Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven (375 degrees F) for 35 minutes, or until bubbly.

Makes 4 to 6 servings
Adapted from source: Family Circle magazine, January, 1976