Chili chicken casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | BROILER-FRYERS, CUTUP |
| 2 | tablespoons | BUTTER |
| 2 | tablespoons | VEGETABLE OIL |
| 2 | eaches | MEDIUM ONIONS, CHOPPED |
| 1½ | teaspoon | POULTRY SEASONING |
| 4 | tablespoons | SOY SAUCE |
| 6 | tablespoons | TOMATO PUR'EE |
| 2 | tablespoons | CHILI POWDER |
| 1 | cup | MEDIUM DRY SHERRY |
Directions
IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN IN HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO MIX WELL. YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN REFRIGERATE.
INCREASE BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR LIQUID MIXTURE.
COVER AND BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL CHICKEN IS TENDER. SERVE WITH RICE AND OR CORN BREAD. MAKES 4 SERVINGS.