Name: Chicken Supper Dish
Yield: Makes 6 to 8 servings
Ingredients: 2 tblsp. flour; 3 hard-cooked eggs, sliced; 1 (6 oz.) can sliced mushrooms, drained; 1 c. light cream; 1 carrot, peeled; 1 c. chicken broth; 1 bay leaf; 3 celery tops; 1 small onion, peeled; 3 c. hot water; 1 (3½ to 4 lb.) stewing chicken, cut up; 1 tblsp. salt; ⅛ tsp. pepper; 1 tsp. salt

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Keep cooked chicken and broth in freezer to fast-fix this on busy days

Ingredients

1 (3½ to 4 lb.) stewing chicken, cut up
3 c. hot water

Supper

Method

Simmer chicken in water with onion, celery tops, carrot, salt and bay leaf until fork-tender, about 2½ to 3 hours. Cut meat from bones. Strain broth. Chill meat and broth separately.
In greased 1½-qt. casserole, arrange alternate layers of chicken, eggs and mushrooms by thirds.
Mix flour with ¼ c. broth until smooth. Heat remaining broth with cream; sti

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Chicken Supper Dish

Ingredients

Method

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