Recipe - Chicken Supper Dish

4 pound Stewing chicken, cut up
3 cup Hot water
1 small Onion, peeled
3 Celery tops
1 Carrot, peeled
1 tablespoon Salt
1 Bay leaf
3 Eggs, cut or sliced up hard boiled
6 ounce Mushrooms, cut or sliced up /drained cn
2 tablespoon Flour
1 cup Chicken broth
1 cup Light cream
1 teaspoon Salt
1/8 teaspoon Pepper

Simmer chicken in water with onion, celery tops, carrot, salt bay leaf
until fork tender, about 2 One half to 3 hours. Cut meat from bones and strain
broth. Chill meat and broth separately.

In greased 1 One half qt casserole arrange alternate layers of chicken, eggs and
mushrooms by thirds.

Mix flour and One fourth cup broth until smooth. Heat remaining broth with cream;
stir in flour mixture and seasonings. Cook until thick and smooth and pour
into casserole.

Bake uncovered at 350 F. for 35 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini