| | Country Chicken Casserole 1 (2 1/2 to 3 lb.) chicken
1 stick of margarine
1 teaspoon of salt
1 cup of flour
1 cup of milk
1 can of cream of celery soup
1 cup of chicken broth
3 teaspoons of baking powder |
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Cook the chicken in water until very tender. Pull the meat from the bones and shred it with your fingers then spread evenly in the bottom of a 13 X 9 baking dish. Melt the margarine and pour it over the chicken. Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth. Spread the flour mixture evenly over the chicken. In a saucepan, blend the soup with a cup of the chicken broth and heat slowly to a boil. Pour over the flour mixture. Bake at 425ºF. for one hour, it should be lightly brown when done. Serves (8 to 10) |
