80 British Columbia Women’s Institutes

QUICK CHICKEN CASSEROLE

1 can condensed mushroom soup potato chips
1 tsp worcestershire sauce 4 cup milk
1 cup cooked or canned okra (or peas) 1 cup cooked, chopped chicken

Combine soup, milk, and Worcestershire sauce. Add chicken and okra.
Pour into greased casserole. Bake in moderate oven (350 deg. F.) for 20
minutes. ‘Top with potato chips. Bake another 5 minutes. Serves 4.

STEWED CHICKEN

Cut chicken pieces for serving and boil slowly until tender. Add 1% tsp.
salt after first half hour. Drain stock from chicken, measure, make up
required amount with milk or water. Thicken as for medium white sauce,
adding seasonings. Arrange chicken on platter, pour over gravy and serve
with hot biscuits or steamed rice. Garnish with parsley.

CHICKEN SWEDISH STYLE

Dress, clean and split young chicken broilers. Sprinkle inside and outside
with salt and pepper. Dredge sparingly with flour. Heat a frying pan or
Dutch oven, pour in | cup of thick cream, add chicken. Cook until chicken
is well browned, turning often, and adding more cream if necessary. Cover
and cook until chicken is tender. Remove to a hot platter. ‘To remaining
fat in the pan add 3 tbsp. of flour. Stir in well, then add 114 cups chicken
stock and 2 cup of cream. Cook. Pour around the chicken. Garnish with
parsley.

CHICKEN A LA KING

2 cups chopped cooked chicken 2 cups cooked green peas
1 cup cooked mushrooms white sauce

] green pepper (cut up fine) 2 tbsp butter

2 pimentos 2 tbsp flour

1 tsp salt 1 pint hot milk

4 tsp white pepper
Melt butter, add flour, then milk. Cook 3 minutes. Add chicken, mush-

rooms, pimento, green pepper, peas and seasoning.
Serve very hot on split, piping hot biscuits.

CURRIED CHICKEN

Flour the meat and fry it a nice light brown. Fry also 2 large onions in
the same way. Mix a tbsp. of curry powder and a small quantity of
cayenne in a tea cup with warm water to the consistency of cream, and
cover every part of the meat with the mixture. Have ready some nice
stock or thin gravy; put all together in a stew pan and let it stew gently
for 20 minutes. Before serving slice 2 or 3 apples, let them stew away. This
addition is thought to be a great improvement, as it makes the curry
milder. Rice to be boiled very dry and served around the chicken.