Serves: 5
Total Calories: 586

1 (4-pound) stewing or roasting fowl
water, to barley cover
1/2 teaspoon salt
shake of pepper
3 tablespoons butter
3 tablespoons flour
3 cups warm chicken broth (from stewing fowl)
1 cup cream
2 tablespoons chopped pimiento
1 (4-ounce) jar button mushrooms, drained
biscuits

Put fowl in large saucepan. Add water, salt, and pepper, and bring to a boil. Simmer until the meat falls from the bones (1 1/2–2 hours). Cool. Discard skin. Remove meat from bones in large pieces. Place chicken pieces evenly in bottom of a 12-inch baking dish. In saucepan, melt butter; blend in flour; add broth gradually. Add cream. Beat all the while with a whisk. Add pimentos and mushrooms. Taste and adjust seasoning. Bring to boil before you pour over chicken. Top with uncooked biscuits (homemade, if possible). Preheat oven to 425°. Bake for 20–25 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 586
Calories from Fat: 228

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Mandarin Chicken with Broccoli
Real Fried Chicken
Hunter’s Chicken
Chicken Breast with Cranberry Orange Sauce
Blue Spruce Olive Chicken Mozzarella
Garlic Lovers’ Chicken
Chicken Chalupas
Fantastic Chicken Fajitas
Chicken Enchiladas
The World’s Easiest Chicken
Dutch Oven Chicken Dinner
Sweet and Sour Chicken
Oven Barbecued Chicken
Juicy Baked Chicken and Mushrooms
Chicken Squares with Mushroom Sauce
Chicken and Stuffing Casserole
Hot Chicken Sandwich
Chicken Pie
Guilt-Free Gourmet Turkey Burgers
Turkey Rolls
Crock-Pot Dressing
Cornbread Dressing, Country Style