| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Poultry, Main dish, Cajun |
6 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up, 3-5 lb. |
| 1 |
ts |
Salt |
| 2 |
cn |
Mushrooms (3 oz.) |
| 1/2 |
c |
Butter |
| 1 |
ts |
Salt |
| 1/2 |
c |
American cheese |
| 1 |
|
Med. onion |
|
|
Water |
| 1 |
c |
Evap. milk |
| 1/2 |
c |
Flour |
|
|
Pepper to taste |
| 1/4 |
ts |
Oregano |
| 1/2 |
ts |
Trumeric |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
Cook chicken with onion and 1 ts. salt in water. Remove chicken when
tender, debone and sliver. Save broth. Measure mushroom liquid. Add enough
chicken broth to make 3 cups in all. Add milk, set aside. Melt butter,
blend flour, 1 ts. salt, pepper and turmeric, add to butter. Add broth
mixture. Cook over low heat, stiring constantly until thickened. Add
oregano and 1/4 cup cheese. Stir until cheese melts. Add mushrooms. Spread
rice in bottom of greased shallow casserole. Top with clivered chicken.
Pour sauce over all. Sprinkle with remaining cheese. Bake at 350 F. for 30
min. or until brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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