Chicken supreme #1

Yield: 8 Servings

Measure Ingredient
2 \N Broilers; cut up
3 cups Water
2 teaspoons Salt
1 teaspoon Accent
1 medium Onion; chopped
½ cup Chopped celery & leaves
1 \N Bay leaf
2½ cup Chicken stock
¼ cup Flour
1 cup Shredded sharp cheese
1 can (15-oz) artichoke hearts
1 can (16-oz) asparagus spears; drained
\N \N Shredded cheese

Simmer broiler until tender in water with salt, Accent, onion, celery and bay leaf. Remove chicken. Strain stock and simmer until it measures 2-½ cups. Refrigerate both chicken and stock. Remove meat from bones and chop.

Blend flour and ⅛ cup stock in pan. Heat and gradually add rest of stock, stirring until thick and smooth. Add 1 cup cheese and stir until melted.

Add chicken. In 3-quart casserole alternate artichokes, asparagus and chicken mixture. Sprinkle with cheese. Bake at 375 for 20 minutes.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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