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Ingredient
Chicken Carrot Casserole
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Ingredient
Food ration :
8 servings
3 pounds
chicken thighs boneless and skinless
1 pound
chopped carrots
2-1/2 quarts
water
1/4 teaspoon
salt
1 teaspoon
ground white pepper
1 teaspoon
granulated garlic powder
1 stick
butter
1/3 teaspoon
white pepper
1-1/2 tablespoons
chopped parsley
Cooking instructions
* Step 1
Preheat oven 400 degrees Fahrenheit
* Step 2
Put chicken in a pot cover with water, add spices. Boil the thighs and carrots till done. The thighs were frozen when I started. Shred the chicken and return to pot.
* Step 3
In a pan melt the butter
* Step 4
Add gram flour and stir till it absorbs the butter
* Step 5
It should be little loose. Not to tight add more butter if necessary.
* Step 6
Put the hot chicken and broth mixture in a 9x13 pan. Pour in the Roux. Mix well.
* Step 7
Add salt, pepper, and parsley to top
* Step 8
Put into oven 1 hour.
* Step 9
Let rest 10 minutes. Serve I hope you enjoy!
Note: if there is a photo you can click to enlarge it
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