Barbecue Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I am a minister's wife and have cooked for countless fellowships, funeral dinners and other church activities. This is a recipe I've used often for those occasions. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 tablespoons canola oil |
1 cup chopped onion |
1 cup chopped green pepper |
1 cup thinly sliced celery |
1 cup ketchup |
1/2 cup water |
3 tablespoons brown sugar |
3 tablespoons worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (16 ounces) frozen corn, thawed |
Directions:
1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.
2. Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a small bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
3. Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender. Yield: 4-6 servings.
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