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Chicken supper dish

Yield: 6 Servings

Ingredients:

• 4 lb Stewing chicken cut up
• 3 c Hot water
• 1 sm Onion peeled
• 3 ea Celery tops
• 1 ea Carrot peeled
• 1 tb Salt
• 1 Bay leaf
• 3 ea Eggs sliced hard boiled
• 6 oz Mushrooms sliced/drained cn
• 2 tb Flour
• 1 c Chicken broth
• 1 c Light cream
• 1 ts Salt
• 1/8 ts Pepper

Instructions:

Simmer chicken in water with onion celery tops carrot salt bay leaf until fork tender about 2 1/2 to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately. In greased 1 1/2 qt casserole arrange alternate layers of chicken eggs and mushrooms by thirds. Mix flour and 1/4 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.

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