| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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