California Style Chicken Casserole

With almonds, olives and cheese.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

California Style Chicken Casserole

Thighs, legs and breasts of 3 chickens
1 Tbsp. salt, few peppercorns, few springs parsley
Cover with boiling water and simmer till tender.

Cool; remove skin and bones. Skim fat from broth.

1/2 green pepper, minced
2 stalks celery, minced
1 small onion, minced
3 Tbsp. butter or chicken fat
2 c. light cream
2 tsp. salt
2 Tbsp. flour
2 c. chicken broth
1/2 c. chopped ripe olives
2 (4 oz.) cans mushrooms
1 c. slivered almonds
1 c. grated Swiss cheese

Melt butter, cook minced vegetables until limp. Stir in flour as smoothly as possible, add chicken broth and cook till bubbly. Add rest of ingredients except almonds. Heat thoroughly.

Arrange chicken in casserole, pour sauce over and sprinkle with almonds. Bake 350 deg. 30 minutes if warm, or 1 hour if from refrigerator. Can stay in oven a long time if necessary without deteriorating.

Recipe from the kitchen of Barbara Brelsford

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