Photo by plasticrevolver
Special chicken casserole (or bake) is too tasty to describe with mere words. Try this recipe on a cold winter weekend and you’ll agree.
Ingredients
1 chicken, (3 pounds or 1.5 kilograms)
3 1/4 cups water
2 Tbsp of fresh flat leaf parsley (Curly leaf is OK too)
1 stalk celery, chopped
1 large onion, chopped
Pinch dried thyme
1 Tbsp fresh Rosemary (half quantity if using dried)
1 – 10 ounce can of corn (or use fresh if available)
1 – 10 ounce package frozen French-cut green beans, thawed.
3 Tbsp cornstarch (cornflour)
1/4 cup butter
3 cups coarse whole grain bread crumbs
1 egg, beaten
1/2 tsp ground sage
Pepper, to taste
Instructions
In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, rosemary and thyme. Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then skin, bone, and chop meat. Strain stock.
Spread corn and green beans in a buttered 9 x 13 inch (325mm x 225mm)baking pan. Add chicken.
Combine cornstarch and reserved stock in a medium-size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken. Preheat oven to 325F. (around 155C)
Melt butter in a small saucepan. Add remaining onions and cook over low heat until soft. In a medium-size bowl toss breadcrumbs with butter and onions, egg, sage and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned.
Serves 4 to 6 people.
Special Chicken Casserole
Ingredients
- 1 chicken (3 pounds or 1.5 kilograms)
- 3 1/4 cups water
- 2 Tbsp of fresh flat leaf parsley Curly leaf is OK too
- 1 stalk celery chopped
- 1 large onion chopped
- Pinch dried thyme
- 1 Tbsp fresh Rosemary half quantity if using dried
- 1 – 10 ounce can of corn or use fresh if available
- 1 – 10 ounce package frozen French-cut green beans thawed.
- 3 Tbsp cornstarch cornflour
- 1/4 cup butter
- 3 cups coarse whole grain bread crumbs
- 1 egg beaten
- 1/2 tsp ground sage
- Pepper to taste
Instructions
- In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, rosemary and thyme. Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then skin, bone, and chop meat. Strain stock.
- Spread corn and green beans in a buttered 9 x 13 inch (325mm x 225mm)baking pan. Add chicken.
- Combine cornstarch and reserved stock in a medium-size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken. Preheat oven to 325F. (around 155C)
- Melt butter in a small saucepan. Add remaining onions and cook over low heat until soft. In a medium-size bowl toss breadcrumbs with butter and onions, egg, sage and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned.
Photo by plasticrevolver 
