Chicken supreme #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Broilers; cut up | |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Accent |
| 1 | medium | Onion; chopped |
| ½ | cup | Chopped celery & leaves |
| 1 | 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 |
| Shredded cheese | ||
Directions
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.
MRS FLORA BELLE ANDERSON
MARVELL, AR
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, .