Mushroom-Creamed Chicken


1 2 1/2 to 3 pound whole broiler-fryer chicken
3 sprigs celery leaves
2 teaspoons salt
4 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter or margarine
1/2 cup sliced fresh mushrooms
1/3 cup all-purpose flour
1 cup light cream
1 8-ounce can water chestnuts, drained and sliced
1/4 cup dry sherry
2 tablespoons snipped parsley
1/4 teaspoon salt
Dash white pepper
6 baked patty shells
2 tablespoons sliced almonds, toasted


In large saucepan place chicken, celery leaves, and 2 teaspoons salt. Cover with the water. Simmer, covered, about 30 minutes. Drain, straining stock. Reserve 1 1/2 cups stock; chill remainder of the stock for another use. Cool chicken slightly. Discard skin and bones; cut meat in strips.

Cook chopped celery and onion in butter. Add mushrooms; cook 1 to 2 minutes. Blend in flour. Add reserved stock and light crea; cook and stir till bubbly. Add chicken, sliced water chestnuts, sherry, parsley, 1/4 teaspoon salt, and white pepper. Cook 2 minutes. Serve in patty shells. Top with toasted almonds.

Serves 6.

©Meredith Corporation. MCMLXXVII. All Rights Reserved. Printed in U.S.A.

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