Country casserole

6 servings

Ingredients

QuantityIngredient
3poundsChicken
5tablespoonsAll-purpose flour
½cupMargarine
1cupOnions -- chopped
1cupCelery
¼cupGreen bell peppers -- diced
½teaspoonSalt
Black pepper
2cupsChicken broth
1cupAll-purpose flour
½cupCornmeal
1tablespoonBaking powder
2teaspoonsSugar
½teaspoonSalt
¼teaspoonGround sage
¼teaspoonGround thyme
teaspoonBlack pepper
1tablespoonVegetable shortening
3largesEggs -- beaten
¾cupMilk
¼cupBlack olives -- chopped
½cupCheddar cheese -- shredded

Directions

TOPPING

* Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth.

1. Cut fryer into serving-sized pieces. Dust lightly with ¼ cup flour. Use a 3-quart casserole for this dish. Place ¼ cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine. Bake at 350 degrees for 30 minutes.

2. Saute onion, celery and green peppers in ¼ cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken.

Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown.

Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired.

TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening.

Add slightly beaten eggs and milk; blend well. Stir in sliced olives.

Recipe By : Jo Anne Merrill