GRANDMA AMY'S CHICKEN CASSEROLE

Grandma Amy's Chicken Casserole image

Provided by Elizabeth Lancaster

Time 1h

Number Of Ingredients 13

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2 large whole chickens (boiled,save the broth and fat)
2-3 pkg (16-20oz bags) kluski noodles
SAUCE
1/2 c chicken fat (skim off the top of the chilled broth)
1/2 c flour
2 c chilled broth (from the center of the chilled broth)
2 c milk
1 lb cubed velveeta cheese
1 can(s) minced mushrooms (6.5 oz) drained well
1 small jar of pimento's (drained well) 4 oz
2 c crushed potato chips (regular.plain flavor)
1 tsp salt
1 1/2 tsp pepper

Steps:

1. Kluski Noodles are really the only noodles that taste good with this dish, but you can also use Wide-egg noodles too.
2. DAY ONE::: before you get started on the this casserole, boil Two whole chickens, 2-3 hours long, save the broth!!! VERY IMPORTANT!!!! Skin and de-bone the chickens.Place in separate contain. Place broth and fat in the fridge. Chill til soild.
3. DAY TWO:: Boil all the noodles. According to package directions. Drain and set aside.
4. In a large (5 quart) pan,over medium heat, Skim 1/2 cup of Fat off of the top of the chilled broth and add 1/2 Cup of flour and whisk together until thick.(do not burn)it needs to bubble for a full minute before adding
5. 2 Cups of broth and 2 cups of milk, Cook till thickened-VERY thick! Stir constantly med-low heat DO NOT BURN
6. Add salt and pepper, and cubed Velveeta cheese and melt into sauce. Once thickened, add Mushrooms and pimentos.
7. Stir into noodles and chicken. Separate into Two large casserole dishes, and bake at 325* for One hour or until it bubbles in the center.
8. Optional!!! But really worth it, Last 15 mins of cooking, add 1 c for each casserole, crushed potato chips.
9. If freezing:: Allow one day to defrost in refrigerator before cooking. (don't freeze potato chips)