Tavern style baked chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer, cut up, 3-5 lb. | |
| 1 | teaspoon | Salt |
| 2 | cans | Mushrooms (3 oz.) |
| ½ | cup | Butter |
| 1 | teaspoon | Salt |
| ½ | cup | American cheese |
| 1 | Med. onion | |
| Water | ||
| 1 | cup | Evap. milk |
| ½ | cup | Flour |
| Pepper to taste | ||
| ¼ | teaspoon | Oregano |
| ½ | teaspoon | Trumeric |
| 3 | cups | Cooked rice |
Directions
Cook chicken with onion and 1 ts. salt in water. Remove chicken when tender, debone and sliver. Save broth. Measure mushroom liquid. Add enough chicken broth to make 3 cups in all. Add milk, set aside. Melt butter, blend flour, 1 ts. salt, pepper and turmeric, add to butter. Add broth mixture. Cook over low heat, stiring constantly until thickened. Add oregano and ¼ cup cheese.
Stir until cheese melts. Add mushrooms. Spread rice in bottom of greased shallow casserole. Top with clivered chicken. Pour sauce over all. Sprinkle with remaining cheese. Bake at 350 F. for 30 min. or until brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A