Title: Chicken Supreme #1
Categories: Poultry
Yield: 8 Servings

2 Broilers; cut up
3 c Water
2 ts Salt
1 ts Accent
1 md Onion; chopped
1/2 c Chopped celery & leaves
1 Bay leaf
2 1/2 c Chicken stock
1/4 c Flour
1 c Shredded sharp cheese
1 cn (15-oz) artichoke hearts
1 cn (16-oz) asparagus spears;
-drained
Shredded cheese

Simmer broiler until tender in water with salt, Accent, onion, celery and
bay leaf. Remove chicken. Strain stock and simmer until it measures 2-1/2
cups. Refrigerate both chicken and stock. Remove meat from bones and chop.
Blend flour and 1/8 cup stock in pan. Heat and gradually add rest of stock,
stirring until thick and smooth. Add 1 cup cheese and stir until melted.
Add chicken. In 3-quart casserole alternate artichokes, asparagus and
chicken mixture. Sprinkle with cheese. Bake at 375 for 20 minutes.

MRS FLORA BELLE ANDERSON

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.