Fiddlehead Ferns with Mushrooms and Chicken

Leslie in AK  posted 04-07-98 
  
  Fiddlehead Ferns with Mushrooms and Chicken

  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 


Preheat oven to 375 F.

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 sprinkle
of parsley. 

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

 

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