Country Casserole

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken
5 tablespoons	75ml	All-purpose flour
1/2 cup	99g / 3.5oz	Margarine
1 cup	62g / 2.2oz	Onions - chopped
1 cup	110g / 3.9oz	Celery
1/4 cup	36g / 1.3oz	Green bell peppers - diced
1/2 teaspoon	2.5ml	Salt
		Black pepper
2 cups	474ml	Chicken broth
		Topping:
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	31g / 1.1oz	Cornmeal
1 tablespoon	15ml	Baking powder
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground sage
1/4 teaspoon	1.3ml	Ground thyme
1/8 teaspoon	0.6ml	Black pepper
1 tablespoon	15ml	Vegetable shortening
3 tablespoons	45ml	Eggs - beaten (large)
3/4 cup	177ml	Milk
1/4 cup	36g / 1.3oz	Black olives - chopped
1/2 cup	73g / 2.6oz	Cheddar cheese - shredded

Recipe Instructions

* 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.

3. 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.

4. 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.

Source:
Jo Anne Merrill

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