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[personal profile] ilyena_sylph posting in [community profile] batchlunch
So, yesterday was a day of cooking for lunches for the rest of the week. Should've been Sunday, but I was flat prostrate with sick that day. I actually made double this recipe, as I needed to set up to feed two people for 5 days. Doubling the batch gave me enough to sample, hand a serving out, and set up ten decent lunch containers.

The recipe claims it makes 6-8 servings... I'll grant it 6. 8 makes me laugh.


2 cups soft bread crumbs
2 cups chicken broth
4 eggs, lightly beaten
2 celery ribs, chopped
4 Tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp poultry seasoning (or the equivalent amount, mixed, of: rosemary, thyme, hyssop, marjoram, and pepper, as I detest sage)
3 cups cubed cooked chicken
1 cup cooked rice
(1 4oz jar pimentos or, as I hate the things as much as I hate sage, enough red pepper and paprika as you feel like eating)

1/3 cup butter
1 cup sliced fresh mushrooms
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk

Mix bread, eggs, broth, celery, onion, salt, seasonings. Add in chicken and rice. Pour into 8 inch square baking pan, cook at 350 for 55-65 minutes or until bubbly and golden.

About halfway through that hour of cooking, in saucepan, mix butter and mushrooms, saute for a little while. (I did about 6 minutes, medium high, the recipe gave no such directions.) Stir in flour, salt, pepper. Gradually add milk. Bring to boil, cook and stir for two minutes or until thickened. Take off heat, wait for casserole to come out of oven. Cut, portion out, top with mushroom sauce, serve/refrigerate/freeze.

I'm not sure, yet, what I may wind up doing to it on Monday and Tuesday, I'll have to see -- I promise to update. But given how fast I went through it at lunch, and how much [personal profile] sharpest_asp seems to have liked it... I'm thinking I'll keep it around.
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Batch Lunches

May 2016

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