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Chicken Casserole


  • 1 chicken, cut up (3-4 lbs.)
  • salt and pepper, to taste
  • flour
  • 4 Tbsp. butter
  • 4 carrots, diced
  • 2 small turnips, diced
  • 2 onions, diced
  • 3 medium potatoes, diced
  • 6 medium tomatoes, peeled, sliced
  • 1 tsp. sugar
  • 2 chicken bouillon cubes


Season chicken with salt and pepper. Coat with flour. Brown chicken in butter in skillet. Remove chicken from skillet. Brown carrots, turnips, onions and potatoes in pan drippings. Add tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and sugar, stirring to blend. Remove vegetables. Dissolve bouillon cubes in 2 cups boiling water. Blend 2 Tbsp. flour into pan drippings. Add bouillon gradually. Arrange vegetables in bottom of deep casserole. Pour half the gravy over vegetables. Arrange chicken pieces over vegetables. Pour remaining gravy over top. Bake, covered, at 350 degrees F for 45 minutes.


By Robin from Washington, IA

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