5 Chicken breast halves
-without skin; Boneless
1 md Onion; Quartered
2 Stalks Celery
2 Carrots; Quartered
Salt and pepper; to taste
Water; To cover
-SAUCE-
2/3 c Butter or margarine
1/2 c Flour, all-purpose
4 c Chicken Broth
1/2 ts Celery Salt
2 ts Salt
1/4 ts Pepper
20 oz Frozen Green Peas; Cooked
20 oz Frozen Diced Carrots; Cooked
6 c Seasoned Mashed Cooked
-Potatoes
Put chicken breasts and next 5 ingredients in large pot. Make sure to add
enough water to end up with 6 cups stock. Bring to a boil and simmer until
chicken is tender. Remove chicken from stock. Strain stock and reserve 4
cups for sauce.
Tear chicken into bite sized pieces.
Sauce: Saute onion in heated butter or margarine until tender. Add
flour; blend well. Gradually add chicken broth; stir over low heat until
thick and smooth. Add celery salt. Taste. Add salt and pepper to taste
(you may not need more salt). Remove from heat.
Arrange peas, carrots and chicken in layers in a casserole dish. Cover
with sauce (you might not need quite all of the sauce). Top with mashed
potatoes. Bake in preheated 425 oven about 20 minutes, until bubbly hot.
Yields
8 Servings