| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Chicken | 8 | Servings | |
INGREDIENTS
| 5 | Chicken breast halves without skin; Boneless | |
| 1 | md | Onion; Quartered |
| 2 | Stalks Celery | |
| 2 | Carrots; Quartered | |
| Salt and pepper; to taste | ||
| Water; To cover | ||
| 2/3 | c | Butter or margarine |
| 1/2 | c | Flour, all-purpose |
| 4 | c | Chicken Broth |
| 1/2 | ts | Celery Salt |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 20 | oz | Frozen Green Peas; Cooked |
| 20 | oz | Frozen Diced Carrots; Cooked |
| 6 | c | Seasoned Mashed Cooked Potatoes |
INSTRUCTIONS
SAUCE Put chicken breasts and next 5 ingredients in large pot. Make sure to add enough water to end up with 6 cups stock. Bring to a boil and simmer until chicken is tender. Remove chicken from stock. Strain stock and reserve 4 cups for sauce. Tear chicken into bite sized pieces. Sauce: Saute onion in heated butter or margarine until tender. Add flour; blend well. Gradually add chicken broth; stir over low heat until thick and smooth. Add celery salt. Taste. Add salt and pepper to taste (you may not need more salt). Remove from heat. Arrange peas, carrots and chicken in layers in a casserole dish. Cover with sauce (you might not need quite all of the sauce). Top with mashed potatoes. Bake in preheated 425° oven about 20 minutes, until bubbly hot. Recipe By : Connie Halliday Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday <connieh@earthlink.net>
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