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CHICKEN EN CASSEROLE

Category:    Chicken
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 chicken 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.
  
  Mrs. M. Westrum, Scarville, IA.
 

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