Chicken supper dish

Yield: 6 servings

Measure Ingredient
4 pounds Stewing chicken, cut up
3 cups Hot water
1 small Onion, peeled
3 eaches Celery tops
1 each Carrot, peeled
1 tablespoon Salt
1 \N Bay leaf
3 eaches Eggs, sliced hard boiled
6 ounces Mushrooms, sliced/drained cn
2 tablespoons Flour
1 cup Chicken broth
1 cup Light cream
1 teaspoon Salt
⅛ teaspoon Pepper

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.

**JJ** 102995.2112

* COPIED Submitted By COOKING On 10-29-95

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