Chicken and Ham Gourmet
6 thin slices cooked ham
1 cut-up broiling chicken, 3-4 lbs
1/4 cp butter
1 cp carrots cut into 1/2 inch slices
1 cp potato balls (cut out with melon scoop)
1/2 cp thinly sliced onions
1/2 cp thinly sliced celery
2 cps canned button mushrooms, drained
1 1/2 tsp salt
1/4 tsp pepper
1 cp chicken stock
1 - Line a greased oval casserole with ham slices.
2 - Brown the chicken on top of the stove in hot butter.
3 - Transfer to casserole, leaving as much butter in saucepan as possible.
4 - In butter left in saucepan, saute the vegetables.
5 - Put them around the chicken in the casserole.
6 - Bring the chicken stock to a quick boil in the saucepan, and let cook for 5 minutes until it is somewhat reduced.
7 - Pour reduced sytock into casserole, cover and bake at 375 degrees F. until chicken is tender.
8 - Dust with paprika before serving.