Chicken en Casserole
Title: Chicken en Casserole
Categories: Chicken, 1941
Yield: 8 servings
1 Four-pound chicken
2 c Carrots, diced
1 c
Celery, diced
1/4 c Cooking fat
1/2 c Minced onion
1 c Milk
1 c
Hot water
Salt and pepper
1 Green pepper, chopped
Flour
Cut chicken pieces. Dredge with flour. Brown in hot
cooking fat. Season with salt and pepper. Place c
hicken in casserole. Add water. Cover. Cook
slowly until chicken is tender. Add vegetables which have been browned in
the cooking fat. Cover. Cook slowly until vegetables are tender. Add water
if necessary. Remove chicken. Combine milk and 2 tablespoons flour. Mix
until smooth. Combine with vegetables and chicken broth. Cook slowly,
stirring constantly until smooth. Serve with chicken. If desired, 1/4
teaspoon curry powder my be added to give variety in flavor. 8 servings.