| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry, Main dish | 6 | Servings | |
INGREDIENTS
| 4 | lb | Stewing chicken, cut up |
| 3 | c | Hot water |
| 1 | sm | Onion, peeled |
| 3 | Celery tops | |
| 1 | Carrot, peeled | |
| 1 | tb | Salt |
| 1 | Bay leaf | |
| 3 | Eggs, sliced hard boiled | |
| 6 | oz | Mushrooms, sliced/drained cn |
| 2 | tb | Flour |
| 1 | c | Chicken broth |
| 1 | c | Light cream |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2 1/2 to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately. In greased 1 1/2 qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds. Mix flour and 1/4 cup broth until smooth. Heat remaining broth with cream; stir in flour mixture and seasonings. Cook until thick and smooth and pour into casserole. Bake uncovered at 350 F. for 35 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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