Poultry Chicken and Fidlehead Ferns with Mushrooms

Leslie in AK posted 04-07-98


2 c. boiling water
1 t. salt
2 c. Fiddlehead ferns (fresh or frozen)
3 T. margarine
1 c. mushroom pieces, sauteed
1 c. chicken broth or stock
2 1/2 - 3 c. chicken, cooked and sliced
2 T. parsley
2 T. bread crumbs

Cook fiddleheads in boiling water for one minute; reduce heat and simmer until tender.

Mix margarine and flour in saucepan and cook briefly over medium heat, blending well. Stir in broth and keep stirring until sauce is thick and smooth. Stir in any juice left over from cooking the mushrooms. Add mushroom pieces and season to taste.

Arrange drained fiddleheads in a large casserole and cover with chicken slices. Pour the sauce over all. Sprinkle crumbs on top and add a sprinkling of parsley.

Bake, uncovered, for 15 - 20 minutes at 375 degrees.

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