Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon butter
- one cup diced celery
- one chicken
- one onion sliced thin
- one green pepper cut fine
- pepper
- salt
Directions
CHICKEN EN CASSEROLE— Joint one chicken and roll in flour. Melt one tablespoon butter and one of lard or butter substitute, add one onion sliced thin and chicken. Fry until browned on all sides. Heat casserole in oven and in this place one cup diced celery, one green pepper cut fine and on top of the vegetables place chicken, add salt to season and cover with hot water. Cover casserole tightly and bake in moderate oven until chicken is tender. A fowl too tough to use any other way can be made tender and delicious when cooked in a casserole.