| CHICKEN CACCIATORE CASSEROLE |
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Makes 4 servings1/4 cup flour 1/2 teaspoon salt 1 frying chicken (2-1/2 to 3 pounds), cut up 1/3 cup CRISCO 1 can (16 ounces) tomatoes 1 can (8 ounces) tomato sauce 1 can (3 ounces) sliced mushrooms, drained 1/2 cup chopped onion 1/4 cup chopped green pepper 3/4 teaspoon salt 1/2 teaspoon each dried basil and dried rosemary, crushed 1/8 teaspoon garlic powder Preheat oven to 350ºF. In paper or plastic bag, combine the flour and 1/2 teaspoon salt. Add chicken, a few pieces at a time; shake to coat. In large skillet, brown chicken on all sides in hot Crisco; remove chicken and place in 13- x 9- x 2-inch baking dish. Cut up tomatoes. Combine tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 teaspoon salt, crushed basil, crushed rosemary, and garlic powder; pour over chicken. Cover; bake at 350ºF till chicken is tender, 45 to 50 minutes. Skim off fat, if necessary. Serve with hot cooked rice, if desired. |
