Chicken en Casserole
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Clean the chicken, split it down the back, and lay it breast upward in a casserole dish.
Spread Crisco over the breast, dust with salt and pepper, and add hot water.
Cover closely and cook in a hot oven (400 degrees Fahrenheit) for one hour.
When the chicken is nearly tender, add the hot cream, chopped mushrooms, and parsley.
Cover again and cook for 20 minutes longer. Serve hot directly from the casserole.
Original recipe, verbatim
Chicken en Casserole
1 tender chicken for roasting 1 cupful hot sweet cream
yi cupful Crisco 2 cupfuls chopped mushrooms
Salt and pepper 1 tablespoonful chopped
1 pint hot water parsley
Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes
60
Meats
longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.