Matzo Chicken and Dill Casserole

A traditional Jewish dish, Maizo Chicken and Dill Casserole is eaten during Passover when no leavened bread may be eaten.

This dish is also ideal for a family lunch or informal supper, served with a crisp green salad.8 eggs, lightly beaten

1 medium-sized onion, finely minced

6 tablespoons chopped fresh dill

4 tablespoons chopped fresh parsley

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon ground mace

1 lb. cooked chicken meat, cut into strips

2-inch wide by

2-inches long

8 oz. mushrooms, wiped clean and finely chopped

2 oz. vegetable fat

5 matzos

16 fl. oz. home-made chicken stock

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190 deg C).

In a large mixing bowl combine the eggs, onion, dill, 3 tablespoons of parsley, the salt, pepper and mace. Beat the ingredients with a wire whisk or rotary beater until the mixture is light and frothy. Add the chicken and mushrooms and mix well. Set aside.

In a small saucepan, melt the fat over low heat. Remove the pan from the heat and pour ½ tablespoon of the melted fat into a 9-inch square baking tin or dish. Tip and rotate the tin or dish to coat the sides evenly. Reserve the remaining fat.

In a large shallow dish, soak the matzos in the chicken stock for 1 minute. Remove the matzos from the dish and set aside.

Discard the remaining chicken stock.

Lay one matzo on the bottom of the baking tin or dish and cover with one quarter of the chicken mixture. Top with another matzo. Repeat this process until all the ingredients are used up, ending with a layer of matzo. Pour the reserved fat over the matzo and sprinkle over the remaining parsley.

Place the tin or dish in the oven and bake for 30 minutes, or until the top is browned. Remove from the oven and serve at once. H


A complete preserving set Pan, thermometer, spoon and strainer

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