Chili chicken casserole

4 servings

Ingredients

Quantity Ingredient
2 eaches BROILER-FRYERS, CUTUP
2 tablespoons BUTTER
2 tablespoons VEGETABLE OIL
2 eaches MEDIUM ONIONS, CHOPPED
1½ teaspoon POULTRY SEASONING
4 tablespoons SOY SAUCE
6 tablespoons TOMATO PUR'EE
2 tablespoons CHILI POWDER
1 cup MEDIUM DRY SHERRY

Directions

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.

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