Shelly's Recipe

COUNTRY CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

3 lbs chicken, cut into serving pieces
5 tbsp flour
1/2 cup butter, melted
1 cup onions; chopped
1 cup chopped celery
1/4 cup diced green or red bell pepper
1/2 tsp salt
Pepper, to taste
2 cups hot chicken broth

Topping
1 cup flour
1/2 cup cornmeal
1 tbsp baking powder
2 tsp sugar
1/2 tsp salt and Cavenders Greek Seasoning
1 tbsp vegetable shortening
3 eggs, beaten
3/4 cup milk
1/4 cup chopped black olives
1/2 cup shredded cheddar cheese

Lightly season chicken with salt and pepper and dust with flour. Place in a casserole dish. Drizzle the chicken with 1/4 cup of the melted butter. Bake at 350 for 30 minutes.

Saute vegetables in remaining butter until onions are translucent and limp. Blend in 1 tbsp flour, salt and pepper and place around chicken. Make topping and spoon over the chicken. Pour the hot broth over the topping. Bake for 40-45 minutes or until golden brown. Sprinkle with cheese over topping during the last 5 minutes of baking.

Topping. Combine dry ingredients and cut in shortening. Add eggs and milk; blend in olives.