"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken and Sausage Casserole Recipe

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This recipe for Chicken and Sausage Casserole, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Saturday, July 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
28 pieces of chicken (breasts, thighs, legs), skinned.
1/2 C. flour
2 tsp. salt
1/2 tsp. pepper.
6 T. butter
6 T. olive oil
1/2 C. flour
8 C. canned chicken broth
Pinch tarragon
1 bay leaf
4 cloves garlic, crushed.
32 tiny white onions
1# keilbasa cut into 1/2" hunks
1# sliced mushrooms

Directions:
Directions:
Mix together first flour, salt and pepper and place in plastic bag. Shake chicken pieces in mixture.
Heat oil and butter in heavy skillet and brown coated chicken pieces. When browned, place in a greased 6-qt. casserole.
To juices in skillet add the second flour and mix. Add the crhickn broth gradually, stirring until smooth.
Add the tarragon, bay leaf and garlic.
To the chicken in the casserole add the onions. Then the sausage hunks. Pour the gravy over everything in the casserole, cover and bake in 350 degree oven for 1 hour.
Add the mushrtoom slices and bake 20 minutes longer.
Serve with brown rice, keenwa, noodles or mashed potatoes.

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour 45 minutes total time
Personal Notes:
Personal Notes:
This is a favorite at pot lucks, or to feed a crown anytime.

 

 

 

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