Senegalese Chicken 1960's

Makes 8
Prep 5 m
Cook 45 m
Bake 45 m



  1. 1 of 8 Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover; simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read meat thermometer inserted in thigh without touching bone reads 180 degrees F.
  2. 2 of 8 Remove chicken to platter. Strain broth into 2-cup measure; discard solids; skim fat from liquid. Add milk to broth if necessary, so broth measures a total of 2 cups.
  3. 3 of 8 Remove skin and discard. Remove meat from bones; discard bones. Cut meat into bite-size pieces. Place in large bowl.
  4. 4 of 8 Cook noodles according to package directions. Add peas during last 2 minutes of cooking. Drain well.
  5. 5 of 8 Heat oven to 325 degrees F. Butter 10-cup baking dish that measures about 11-3/4 x 7-1/2 x 1-3/4 inches.
  6. 6 of 8 Beat eggs slightly in medium-size bowl. Stir in reserved 2 cups chicken broth and the heavy cream.
  7. 7 of 8 Add almonds and noodles to chicken mixture. Pour egg mixture over chicken; toss to mix. Pour into prepared dish, spreading evenly.
  8. 8 of 8 Bake in 325 degree F oven 45 minutes or until top is lightly browned and instant-read thermometer inserted in center registers 160 degrees F. Makes 8 servings.
Nutrition Information for Senegalese Chicken 1960's
Servings Per Recipe: 8
Per Serving: 11 g sat. fat, 4 g fiber, 231 mg chol., 30 g carb., 29 g Fat, total, 1020 mg sodium, 500 kcal cal., 31 g pro.
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Printed from 07/23/2019