Wednesday, June 18, 2008

Swiss Chicken Casserole

Swiss Chicken Casserole
serves 4

500g/1lb 5oz cooked chicken,
chopped into bite-size pieces
175g/6oz celery, sliced
200g/7oz herb stuffing,
broken up
225ml/8fl oz salad dressing
125ml/4fl oz milk
50g/2oz onion, chopped
225g/8oz Emmenthaler
cheese, grated
50g/2oz toasted slivered
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Combine the chicken, celery,stuffing, salad dressing, milk, onion and cheese in a large casserole dish. Season with salt and pepper,and sprinkle with the almonds.
• Cover the casserole with a lid and bake in the oven for 25 minutes. Remove the lid and continue baking for a further 10 minutes.Serve hot.

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