3 lb. chicken

1 can French onion s o up

1 lg. carrot

1 lg. celery

Flour to thicken gravy


1 double c r ust



Preheat oven to 400 degrees.   Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.   Pick meat off and cut into bite-size

pieces.   Refrigerate chicken a n d broth separately overnight.   Next day, remove fat from broth as well as carr o ts and celery.   Add oni o n soup and bring to boil.   Thicken gravy with flour - w a ter paste.   Strain gravy to remove onions.   Put chicken in bottom crust.   Pour gravy on top.   Place top crust and

bake at 400 degrees for 30 minutes.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN WITH RICE




3 to 3 1/2 lbs. chicken, cut into serving pieces

1/4 c. butter or margarine

1 1/2 c. in s tant rice

1 (10 1/2 oz.) can condensed cream of chicken soup

1 c. water

1 tsp. instant chicken bouillon crystals or 1 chic k en bouillon c u be

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