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Stove Top Chicken Casserole

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  Chicken 3 1⁄2 Pound, cut into 8 pieces
  Carrots 3 , pared and cut in half
  Celery stalks 2 (In 1 Inch Pieces)
  Potatoes 4 Medium, peeled
  Chopped fresh parsley 1 Tablespoon
  Basil 1 Teaspoon
  Butter 3 Tablespoon
  Flour 4 Tablespoon
  Paprika 1⁄2 Teaspoon

Remove skin from chicken pieces. Place chicken in saucepan. Cover with cold water and bring to boil. Skim off foam.
Add carrots, celery and potatoes. Season; add parsley and basil. Bring to boil and cook 30 minutes over medium heat.
Add mushrooms and continue cooking 7 minutes. Remove saucepan from heat. Remove chicken and vegetables from cooking liquid; set aside. Reserve cooking liquid.
Heat butter in saute pan over medium heat. Add flour, mix and cook 3 minutes over low heat.
Add 3 cups (750 mL) of reserved cooking liquid to pan. Stir well and cook sauce 12 minutes over medium heat. Season well.
Place chicken and vegetables in sauce. Sprinkle with paprika and season to taste. Simmer 5 minutes before serving.

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