Title: Chili Chicken Casserole
Categories: Poultry
Yield: 4 Servings
| 2 | | BROILER-FRYERS, CUTUP |
| 2 | tb | BUTTER |
| 2 | tb | VEGETABLE OIL |
| 2 | | MEDIUM ONIONS, CHOPPED |
| 1 1/2 | ts | POULTRY SEASONING |
| 4 | tb | SOY SAUCE |
| 6 | tb | TOMATO PUR'EE |
| 2 | tb | CHILI POWDER |
| 1 | c | MEDIUM DRY SHERRY |
IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN IN
HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO MIX WELL.
YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN REFRIGERATE. INCREASE
BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR LIQUID MIXTURE. COVER AND
BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL CHICKEN IS TENDER. SERVE WITH RICE
AND OR CORN BREAD. MAKES 4 SERVINGS.