Mr. Big Food made the basic fricassee recipe.
CASSEROLE FRICASSEE, AND BAKED CHICKEN IN CREAM AND CHICKEN AND MUSHROOM CASSEROLE VARIATIONS
4 lb chicken, cut into serving portions
¼ C milk
¼ C flour
1 tsp salt
1/8 tsp pepper
½ C fat
½ lb mushrooms, halved or quartered if large
1 Tbsp chopped onion (or more, to taste)
2 C hot cream or evaporated milk
Preheat oven to 350o. Combine flour, salt, and pepper. Dip chicken pieces in milk, then roll in flour mixture. Brown chicken in fat and remove to a lightly greased deep baking dish. Cook mushrooms and onions for 3 minutes in drippings remaining in skillet used to cook chicken, and add to chicken in baking dish. Cover with cream. Bake until chicken is tender and cream has reduced to a thick sauce, 1 to 2 hours.
BAKED CHICKEN IN CREAM
Omit mushrooms and onions from above recipe.
CHICKEN AND MUSHROOM CASSEROLE
Omit mushrooms, onions, and cream from above recipe. Add ½ C hot water to chicken before baking. When chicken is tender, mix together 1 can condensed cream of mushroom soup with ¾ C milk, heat, and pour over chicken. Bake 15 to 20 minutes longer.
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