Chicken casserole - 3

Yield: 10 Servings

Measure Ingredient
12 \N Skinless Chicken Breasts
½ cup Olive Oil
¼ pounds Butter Or Margarine; (1 Stick)
¼ bunch Parsley; chopped fine
1 medium Onion; chopped fine
3 larges Celelry Stalks; chopped fine
2 cans Beef Consomme
¾ cup Tomato Juice
½ cup Sherry Cooking Wine; or more to taste
¼ cup Flour; (For Sauce)
\N \N Salt And Pepper; to taste

Flour, salt and pepper chicken. Brown in melted fat. Remove from fat and pour wine over, let stand while you make the sauce. Brown vegetables in fat. Add flour and stir until smooth. Add consomme and tomato juice stir constantly until smooth. Add chicken and wine. Cook 2 hours at 250°. Turn heat down to lowest setting and let stand until ready to serve.

Serves 10 to 12

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969


Recipe by: Mrs. Virginia Morton Posted to EAT-L Digest by Bill Spalding <billspa@...> on Mar 1, 1998

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