Chicken En Casserole

1.00 Four-pound chicken

1.00 c Celery, diced

0.50 c Minced onion

1.00 c Hot water

1.00 Green pepper, chopped

2.00 c Carrots, diced

0.25 c Cooking fat

1.00 c Milk

Salt and pepper Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat. Season with salt and pepper. Place chicken in casserole. Add water. Cover. Cook slowly until chicken is tender. Add vegetables which have been browned in the cooking fat. Cover. Cook slowly until vegetables are tender. Add water if necessary. Remove chicken. Combine milk and 2 tablespoons flour. Mix until smooth. Combine with vegetables and chicken broth. Cook slowly, stirring constantly until smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my be added to give variety in flavor. 8 servings.

Mrs. M. Westrum, Scarville, IA.