Barbara Eisenhower's Chicken Supreme

Ingredients

• 1 Stewing Chicken (about 5 Lbs.) not cut up
• 3 C. Water
• 1 Med. size onion, sliced
• 1 Carrot, scraped and halved
• Handful of Celery tops
• 1 Tb. Salt
• 1 Bay Leaf
• 6 ©. Cooked Rice
• 6 Tb. Chicken Fat
• 6 Tb. Flour
• 1 C, light or table Cream
• 1 can (6 oz) sliced msh-rooms
• 1 can (about 4 oz) pimentos, diced
• 1 C. buttered soft bread crumbs

Method

1. 1

   Simmer chicken in water with onion, carrot, celery tops, salt, and bay leaf for 1 to 1.5 hours.

2. 2

   Cool chicken in stock, strain, and skim fat.

3. 3

   Pour stock over rice.

4. 4

   Remove chicken meat, cut into pieces.

5. 5

   Melt chicken fat, blend in flour, stir in stock, and cook until thick.

6. 6

   Add cream, mushrooms, pimentos, and chicken.

7. 7

   Layer in casserole with rice and sprinkle with crumbs.

8. 8

   Bake at 350° for 50 to 60 minutes.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 51. The excerpt below is the record exactly as published.

BARBARA EISENHOWER'S CHICKEN SUPREME 1 Stewing Chicken (about Handful of Celery tops 5 Lbs.) not cut up 1 Tb. Salt 3 C. Water 1 Bay Leaf 1 Med. size onion, sliced 6 ©. Cooked Rice 1 Carrot, scraped and halved 6 Tb. Chicken Fat 1 C, light or table Cream 6 Tb. Flour 1 can (6 oz) sliced msh- lt C. (5 og. can) rooms Slivered Almonds ,toasted 1 can (about 4 oz) pimentos, 1 C.

Cook this with the app: pantry check, scaling, and the assistant.