Yield: 6 servings
|4 pounds||Stewing chicken, cut up|
|3 cups||Hot water|
|1 small||Onion, peeled|
|3 eaches||Celery tops|
|1 each||Carrot, peeled|
|1 \N||Bay leaf|
|3 eaches||Eggs, sliced hard boiled|
|6 ounces||Mushrooms, sliced/drained cn|
|1 cup||Chicken broth|
|1 cup||Light cream|
Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2½ to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately.
In greased 1 ½ qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds.
Mix flour and ¼ cup broth until smooth. Heat remaining broth with cream; stir in flour mixture and seasonings. Cook until thick and smooth and pour into casserole. Bake uncovered at 350 F. for 35 minutes.
* COPIED Submitted By COOKING On 10-29-95