| Chicken Vegetable French Fry Casserole
This recipe provides mea, potatoes and vegetables in 1 dish. Put together ahead of time, and it is ready to eat 35 minutes after popping in the oven.
2 fryer chickens, cut up
1/4 cup (1/2 stick) of butter
1/4 cup of flour
1 teaspoon of salt
2 cups of reserved chicken broth
one 10 1/2 ounce can of cream of celery soup
one 10 ounce package of frozen peas and carrots
1/2 cup ( 1 stick) of butter
one 1 pound box of frozen French fries
Parmesan cheese |
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Cook, cool and bone chicken. Save 2 cups of broth. In a buttered 9x13 inch pan, put good sized pieces of chicken. Melt the butter, add flour, salt, broth and soup. Cook until thick and smooth. Cook the peas and carrots for 3 minutes. Drain. Mix with sauce and pour over chicken. Melt the stick of butter, stir frozen French fried in butter until coated. Place on top of other ingredients. Sprinkle generously with Parmesan cheese. Bake, uncovered at 450ºF. for 22 - 25 minutes. If it has been put together earlier and refrigerated, bake for 35 minutes. Serves 8 |
