| 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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