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Show A Casserole With Class Make dinner in a dash . . . with dash . . . from this Borden Kitchen recipe for an Avocado-Chicken Casserole. In starring: roles: instant nonfat dry milk carrying the U.S.D.A. seal 01 approval and nutty-sweet Gruyere cheese. Avocado-Chicken Casserole (Makes 6 servings) 6 cups water S (1-oz.) triangles (one- 1 teaspoon salt half of 6-oz. package) Dash pepper Borden Pasteurized 3 whole chicken breasts, Process Gruyere washed Cheese, shredded 2-14 cups water 1 ripe avocado 1 cup instant nonfat dry 1 tablespoon reconstituted milk, dry form lemon juice 14 cup all-purpose flour 12 teaspoon salt 1 teaspoon salt 1 (14-oz. can) artichoke Dash pepper hearts, well-drained Paprika In a 4-quart saucepan bring water, salt and pepper to a boil. Add the washed chicken breasts. Cook about 40 minutes or until tender. In the top of a double boiler, pour 2-14 cups water. Sprinkle nonfat dry milk, flour, salt and pepper over surface of water. Beat with rotary beater just until blended. Place over boiling water; stir occasionally until mixture has thickened. Add shredded cheese; stir until melted. Remove from heat Cut avocado avo-cado in half lengthwise ; peel and cut into lengthwise slices. Coat with lemon juice; sprinkle with salt. Skin, bone and slice the cooked chicken breasts. Place sliced chicken in a buttered, shallow 1-12 quart baking dish. Place drained artichoke hearts on top of chicken. Pour cheese sauce evenly over chicken. Arrange avocado avo-cado slices on top. Sprinkle with paprika. Bake in a moderate (350F.) oven, about 25 minutes or until thoroughly heated. |