Chicken Fricassee Stew
Cajuns love to get together and play cards games like booray (bouree) and euchre. While you fix this dish shuffle yourself a hand of Louisiana cards and play while it bakes. This dish is so easy and great for small dinner card games or any party or gathering. Taste so much like roux based chicken fricassee without the time it takes to make the roux. This dish would work if you substituted pork and added potatoes. Now it is pork stew fricassee.
Season chicken with favorite seasoning. Spray Pam or coat with oil a large Magnalite, heavy duty aluminum pot or cast iron pot. Place your seasoned chicken in the bottom of the pot. Place the chopped celery on top of the chicken.
In a separate glass bowl, mix well the onion soup mix, the Kitchen Bouquet, and the cream of mushroom and cream of celery soup.
Spread evenly over the chicken. Cover the pot and place in a preheated 350 degree oven for one hour.
Stir the contents and then place in the oven for another half hour. For a thicker gravy vent the cover slightly to allow steam to escape.
Serve over fresh cooked rice. Now call a break in the card game and let's eat!
4 to 5 peeled and cubed red potatoes can be added with the chicken. Onions and bell pepper maybe added or substituted for the celery.
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