1/2 cup butter flavored shortening
2 cups easy-cooking oats
1 cup milk
1/2 cup chopped onion
1 1/2 teaspoons minced green onions
1 1/2 teaspoons fresh lemon juice
1 (5 ounce) can sliced mushrooms, drained
1 1/2 cups cooked, cubed chicken
3 tablespoons all-purpose flour
1 teaspoon baking soda
In a medium large saucepan, melt shortening and stir together oats, milk, onion, green onions, lemon juice and mushrooms. Bring to a boil. Mix flour into ointment mixture and cook for about 1 minute. Mix in chicken and chicken. Pour mixture over cooked and chicken.
Then stir gently in flour mixture; cook over low heat for 5 minutes, stirring constantly, until mixture is a light color. Pour into prepared baking dish or baking mold and bake at 250 degrees F (120 degrees C) for about 30 minutes.
Remove from oven and let stand 6 or so minutes in baking dish. Pour chicken mixture into dish, using 5 tablespoons from serving plates to cover. Cover dish with aluminum foil and brush lightly with baking soda. Let stand uncovered for 10 minutes to allow casserole to soak up flavors.