Mexican Chicken Casserole

Recipe Description

Recipe Ingredients

1 4 to 5 pound soup chicken
1 stalk celery, cut up
1 bay leaf
salt
2 small onions, chopped
1 green pepper, chopped
¼ cup all purpose flour
1 (1 pound) can tomatoes
24 ripe olives, pitted (1 cup)
½ teaspoon garlic powder
¼ teaspoon dried sage
½ teaspoon seasoned pepper
¼ teaspoon seasoned salt
2 tablespoons shortening

Instructions

1 (12 ounce) can whole kernel corn, drained Day before or early in day: in large saucepan over low heat, simmer chicken, celery, bay leaf, 2 teaspoons salt in just enough water to cover, covered, until tender, about 1 ½ hours. Remove chicken from broth (use broth for soup) and refrigerate. Sauté onions and green pepper, stir in flour, tomatoes, olives and seasonings. Remove pieces of chicken from bones. Grease 2 quart casserole, arrange half of corn, half of chicken, half of sauce. Repeat. Bake covered in 350° oven 40 minutes. Serves 8.