Chicken supper dish
6 servings
Ingredients
| Quantity | 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 | 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 |
Directions
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