Scalloped Chicken And Potatoes
|Potatoes||3 Medium, peeled and thinly sliced|
|Carrots||2 , thinly sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Hot style catsup||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
Combine vegetables; carefully stir in chicken.
In saucepan combine flour, salt, and dash pepper; blend in milk.
Stir in catsup and Worcestershire.
Cook and stir till bubbly.
Stir into vegetables.
Turn into 2-quart casserole.
Bake, covered, at 375° till potatoes are tender, about 1 1/2 hours