Orange glazed Chicken Casserole


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ORANGE GLAZED CHICKEN CASSEROLE

Submitted by Joanne Hooey from Minnesota

1 1/2 cup flour

1 teaspoon oregano

1 teaspoon basil

1 teaspoon savory

1/2 teaspoon nutmeg

1/2 teaspoon rosemary

1 ( 3 1/2 pound ) fryer, boned

2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

   Combine flour, oregano, basil, savory , nutmeg and rosemary in a bag. Rub chicken with salt and pepper. Shake chicken in flour mixture. Fry in olive oil until brown.

SAUCE:

2 1/2 pound mushrooms, sliced

 6 onions, sliced

1/2 cup olive oil

2-3 teaspoon salt

2 cloves garlic, crushed

1 1/2 cup orange juice

1/2 cup white wine

1/2 teaspoon basil

1/4 teaspoon pepper

2 bay leaves.

1/2 teaspoon savory

1/4 teaspoon nutmeg

Cooked Rice

  Saute mushrooms and onions in olive oil. Add remaining ingredients. Pour over chicken; simmer for 5 minutes. Pour chicken and sauce over bed of cooked rice in casserole. Bake at 300 F. degrees for 1 hour amnd 30 minutes. 

YIELD: 15 Servings

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