Recipe: Casserole Fricassee and more!

Awfully good!

Mr. Big Food made the basic fricassee recipe.

CASSEROLE FRICASSEE, AND BAKED CHICKEN IN CREAM AND CHICKEN AND MUSHROOM CASSEROLE VARIATIONS

Serves 8

4 lb chicken, cut into serving portions

¼ C milk

¼ C flour

1 tsp salt

1/8 tsp pepper

½ C fat

½ lb mushrooms, halved or quartered if large

1 Tbsp chopped onion (or more, to taste)

2 C hot cream or evaporated milk

Preheat oven to 350^o. Combine flour, salt, and pepper. Dip chicken pieces in milk, then roll in flour mixture. Brown chicken in fat and remove to a lightly greased deep baking dish. Cook mushrooms and onions for 3 minutes in drippings remaining in skillet used to cook chicken, and add to chicken in baking dish. Cover with cream. Bake until chicken is tender and cream has reduced to a thick sauce, 1 to 2 hours.

BAKED CHICKEN IN CREAM

Omit mushrooms and onions from above recipe.

CHICKEN AND MUSHROOM CASSEROLE

Omit mushrooms, onions, and cream from above recipe. Add ½ C hot water to chicken before baking. When chicken is tender, mix together 1 can condensed cream of mushroom soup with ¾ C milk, heat, and pour over chicken. Bake 15 to 20 minutes longer.