I know the name of this recipe is Casserole, but this isn’t really a casserole. Honestly, it is a baked chicken, so make sure you aren’t looking for a traditional casserole when trying this!
The flour coating gives the chicken a nice crust with a slightly crispy skin. That was a nice surprise!
I would add more of the vegetables – there didn’t seem to be enough to make a whole side with them. Maybe double everything to make sure there is enough to serve everyone.
The chicken was very moist and flavorful. The sauce is the show stealer though. It is very simple, a basic white sauce, but it really adds quite a bit of flavor.
The recipe calls for the vegetables to be mixed in the sauce. I served them separately, just pouring the sauce over the chicken and vegetables.
This is a nice way to serve a baked chicken – I definitely recommend it!
CASSEROLE OF CHICKEN AND VEGETABLES
4 to 5 Pound Fryer Chicken
Salt and Pepper to Taste
Flour for Dredging
3 Carrots, Diced
1 Cup Diced Celery
1 Medium Onion, Diced
1 Bell Pepper, Diced
1 Cup Hot Water
2 Tablespoons Fat
1 ½ Tablespoons Flour
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Cup Milk
Cut chicken into serving portions, season with salt and pepper, then dredge in flour. Place in casserole dish. Add vegetables and hot water. Cook in a 275 degree oven until tender, about 3 hours. Add more water if necessary For sauce, melt fat, then blend in flour and salt. Whisk in milk and cook until thickened, stirring constantly. Add vegetable to sauce and serve over chicken.
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