Red River Barbecued Chicken Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 2 fryers, cut up or 3 hole chicken breasts, split and 2 eggs and thighs, cut | 1/2 cup flour | 2 tsp salt |
| 1/2 cup fat or salad oil | 2 sliced medium onions | 1/2 cup chopped celery |
| 1/4 cup minced green pepper | 1 cup catsup | 1 cup water |
| 3 tbsp Worcestershire sauce | 2 tbsp brown sugar | 1/8 tesp pepper |
| 1 | Dip chicken in flour mixed with salt. Brown chicken in hot fat in skillet on all sides. Remove chicken to casserole. Add celery, green pepper, catsup, water, Worcestershire, brown sugar and pepper. Pour over; cover. Refrigerate. Bake chicken at 350 F. for 1 hour and 45 minutes. |