Hot Chicken Salad Casserole - cooking recipe

Ingredients

1 (3 lb.) chicken (fryer)
1/2 c. butter
1 c. finely chopped onion
1 1/2 c. diced celery
1/4 c. diced red pepper
1/4 c. diced garlic
1/2 c. sliced green onion
1/2 c. flour
2 c. chicken stock
1 c. whipping cream
salt and cayenne pepper to taste
2 c. chopped pecans
1 c. mayonnaise
1 Tbsp. lemon juice

Preparation

Cut up chicken.
Cover with water and cook until tender. Cool.
Save broth.
Remove chicken from bone and cut into small pieces.
Melt butter in saucepan.
Stir in flour and mix.
Add 2 cups broth and cook until it thickens, stirring all the time.
Add cream and mix.
Then add rest of ingredients.
Stir together. Pour in a greased baking dish.
Cover.
Bake for 25 to 30 minutes at 325\u00b0.
This is a good luncheon dish.