Southern Chicken Casserole
Source of Recipe
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List of Ingredients
3 lbs. boneless, skinless chicken
3 1/4 c. water
few sprigs parsley
1 stalk celery, chopped
1 large onion, chopped
pinch dried thyme
1 10oz. pkg. frozen corn, thawed
1 10oz. frozen French cut green beans, thawed
3 tbsp. cornstarch
1/4 c. butter
3 c. coarse bread crumbs
1 egg, beaten
1/2 tsp. ground poultry seasoning
pepper, to taste Recipe
In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, and thyme.
Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock.
Cool chicken. Then chop meat.
Spread corn and green beans in a buttered 9x13" baking pan. Top with chicken.
Combine cornstarch and reserved stock in a medium size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.
Preheat oven to 325.
Melt butter in a saucepan. Add remaining onions and cook over low heat until soft.
In a medium bowl toss bread crumbs with butter and onions, egg, poultry seasoning, and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned.
4 to 6 servings.
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