Category: Casserole

3 lb Chicken

5 tbsp All-purpose flour

1/2 cup Margarine

1 cup Onions -- chopped

1 cup Celery

1/4 cup Green bell peppers -- diced

1/2 tsp Salt

Black pepper

2 cup Chicken broth

Topping: ---

1 cup All-purpose flour

1/2 cup Cornmeal

1 tbsp Baking powder

2 tsp Sugar

1/2 tsp Salt

1/4 tsp Ground sage

1/4 tsp Ground thyme

1/8 tsp Black pepper

1 tbsp Vegetable shortening

3 large Eggs -- beaten

3/4 cup Milk

1/4 cup Black olives -- chopped

1/2 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 1/4 cup flour. Use a 3-quart casserole for this dish. Place 1/4 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 1/4 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



From: Date:



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip