Celery and Chicken Casserole (Judy)

This Celery and Chicken casserole is the Payne family recipe which always tastes so good when Judy cooks it for us. It is also a very economical dish to cook for a large group of people, in two dishes if necessary. The basic recipe suggests using parsley, but you can use the herbs you like and have on hand, or growing in your garden. I have also used leek and shallot instead of the onion.

Ingredients:


Chicken legs (allow 2 per person)
1 onion, finely chopped
1 tin of soup (celery, asparagus or mushroom)(I prefer celery)
vegetable of soup choice
2 chopped cloves of Garlic
2 tablsp. chopped Parsley (dried is fine)
Vegetable Oil
1 teas. chicken stock powder
Ground pepper

Method:

1. Saute onion gently, remove and drain.
2. Brown chicken pieces, remove and drain.
3. Place 1/2 tin soup in casserole dish, then 1/2 onion, 1/2 vegetable of soup choice (celery), 1/2 parsley and stock powder and then chicken pieces.
4. Repeat until all ingredients are in the dish.
5. Season with freshly ground pepper.

Cook in a slow to moderate oven until all ingredients are cooked together and the chicken is tender.

Variations:

2 teaspoons of chopped tarragon, and  1/2 cup white wine can be added to this basic recipe. If you like Dijon mustard, add 2 teaspoons of that as well. Add mushrooms 30 minutes before the end of the cooking time if you have them to enhance the flavour.