Southern Chicken Casserole

Submitted by: Admin on 08/09/2007

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Rating

Although this casserole is cooked in the usual time, the traditional Southern cook might add an extra hour of cooking to produce chicken that "falls off the bone."

Ingredients

1 frying chicken, 2-1/2 to 3 lbs., cut up
1/2 lb. bacon
4 medium potatoes, pared
1 large onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped shallots, green onions or sliced onions
2 Tbs. chopped fresh parsley

Directions

1. Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2-quart casserole dish as pieces brown.

2. Cut potatoes lengthwise into 3 slices. Add to bacon fat. Brown on both sides. Remove and place on top of chicken.

3. Top potatoes with onions. Sprinkle with poultry seasoning, salt, black pepper, shallots (or onion rings) and parsley. Top with the bacon.

4. Cover. Bake at 350 degrees F for 40 minutes.

Comments

Good served with hot French bread, green salad and your favorite beverage.

You may add 2 cups fresh green beans, broccoli, cauliflower or squash to this dish if desired. Layer extra vegetables on top of chicken before adding potatoes and onions.