Country casserole

Yield: 6 servings

Measure Ingredient
3 pounds Chicken
5 tablespoons All-purpose flour
½ cup Margarine
1 cup Onions -- chopped
1 cup Celery
¼ cup Green bell peppers -- diced
½ teaspoon Salt
\N \N Black pepper
2 cups Chicken broth
1 cup All-purpose flour
½ cup Cornmeal
1 tablespoon Baking powder
2 teaspoons Sugar
½ teaspoon Salt
¼ teaspoon Ground sage
¼ teaspoon Ground thyme
⅛ teaspoon Black pepper
1 tablespoon Vegetable shortening
3 larges Eggs -- beaten
¾ cup Milk
¼ cup Black olives -- chopped
½ cup Cheddar cheese -- shredded


* 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

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