Chicken And Potato Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or oleo,
1: 5-lb roasting chicken, disjointed
1: Onion, chopped
2 cup: Canned tomatoes,
1 tsp: Grated nutmeg,
4: Potatoes, peeled and grated
1/2 cup: Orange juice,
250: Calories per serving.,
Directions:
Melt butter in dutch oven and brown chicken over low heat. Remove chicken
and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off
any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook
over low heat 1 1/2 hrs. or until chicken is tender.Remove chicken and
carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with
potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of
potatoes mix. Return chicken to rest of sauce and mix well. Pour into
casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until
potatoes are tender.
Posted to MM-Recipes Digest by Deb on Aug
19, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off
any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook
over low heat 1 1/2 hrs. or until chicken is tender.Remove chicken and
carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with
potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of
potatoes mix. Return chicken to rest of sauce and mix well. Pour into
casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until
potatoes are tender.
Posted to MM-Recipes Digest by Deb
19, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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