Chicken and potato casserole

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter or oleo
1 \N 5-lb roasting chicken; disjointed
1 \N Onion; chopped
2 cups Canned tomatoes
1 teaspoon Grated nutmeg
4 \N Potatoes; peeled and grated
½ cup Orange juice
250 \N Calories per serving.

Melt butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1½ hrs. or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine ¾ cup remaining chicken sauce with potatoes and orange juice. Line a 1 ½ quart casserole with ⅔ rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until potatoes are tender.

Posted to MM-Recipes Digest by Deb <leadfoot@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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