Country Casserole Recipe

5 tablespoons all-purpose flour

1/2 cup margarine

1 cup onions -- chopped

1 cup celery

1/4 cup green bell peppers -- diced

black pepper

2 cups chicken broth

-- Topping: --

1 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon ground sage

1/4 teaspoon ground thyme

1/8 teaspoon black pepper

1 tablespoon vegetable shortening

3 large eggs -- beaten

3/4 cup milk

1/4 cup black olives -- chopped

1/2 cup cheddar cheese -- shredded

Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth.

1. Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup flour. Use a 3-quart casserole for this dish. Place 1/4 cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine. Bake at 350 F for 30 minutes.

2. Saute onion, celery and green peppers in 1/4 cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired.

TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening. Add slightly beaten eggs and milk; blend well. Stir in sliced olives.

Serving Ideas : Serve with mashed potatoes and a green vegetable.