Chicken En Casserole
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
chicken
|
|
| 1 | cup |
celery
diced |
|
| ½ | cup |
onions
minced |
|
| 1 | cup |
water
hot |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cups |
carrots
diced |
|
| ¼ | cups |
lard
for cooking |
*
|
| 1 | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 237 | ml |
celery
diced |
|
| 118 | ml |
onions
minced |
|
| 237 | ml |
water
hot |
|
| 1 | each |
green bell peppers
chopped |
|
| 473 | ml |
carrots
diced |
|
| 59 | ml |
lard
for cooking |
*
|
| 237 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Directions
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.
