Title: Country Casserole
Categories: Casseroles, Poultry
Yield: 6 Servings

3 lb Chicken
5 tb All-purpose flour
1/2 c Margarine
1 c Onions -- chopped
1 c Celery
1/4 c Green bell peppers -- diced
1/2 ts Salt
Black pepper
2 c Chicken broth
Topping: ---
1 c All-purpose flour
1/2 c Cornmeal
1 tb Baking powder
2 ts Sugar
1/2 ts Salt
1/4 ts Ground sage
1/4 ts Ground thyme
1/8 ts Black pepper
1 tb Vegetable shortening
3 lg Eggs -- beaten
3/4 c Milk
1/4 c Black olives -- chopped
1/2 c 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