Food prepared in casseroles always seems to meet with the approval of even the most discriminating persons; and CHICKEN prepared in this way with vegetables is no exception to the rule. For such a dish should be selected a CHICKEN of medium size that is neither very old nor very young. Any flavor that the bird contains is retained, so a strong flavor is not desirable.
In preparing CHICKEN en casserole, first clean, dress, and cut it up in the manner directed for stewed CHICKEN. Place the pieces in a casserole dish, together with 1 cupful of small carrots or larger carrots cut into strips. Fry a finely chopped onion with several strips of bacon, and cut these more finely while frying until the whole is well browned. Then add them to the meat in the casserole dish. Also, add 1 cupful of potato balls or 1 cupful of diced potatoes. Season well with salt and pepper, add 2 tablespoonfuls of flour, and over the whole pour sufficient hot water to cover. Cover the casserole dish, place it in a moderate oven, and cook slowly until the CHICKEN is tender. Serve from the dish.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)