Old Fashioned Chicken Casserole

James Beard's Fowl and Game Bird Cookery, 1979

2 hours — 6 Servings

Ingredients

1		roasting chicken, 4 to 5 pounds (cut up)
6	tablespoon	butter
3	medium	carrots (scraped and cut into julienne)
1		celery stalk (trimmed and cut into julienne)
12	small	white onions (peeled)
1	cup	chicken broth
1⁄2	teaspoon	thyme
		salt and ground black pepper (to taste)
2	cup	béchamel sauce (thick)
		lemon juice (to taste)
10	ounce	frozen small peas (1 package)

Instructions

Preheat the oven to 350°F.

Melt the butter in a skillet and brown the pieces quickly on all sides. Transfer to a 4-quart casserole with a cover.

Add the carrots, celery, onions, broth, thyme, and salt and pepper to the casserole. Cover, place in the preheated oven, and cook for about 1 1/2 hours.

Prepare 2 cups of thick béchamel sauce. After the casserole has been in oven for about 1 hour, pour the béchamel over the chicken and vegetable mixture, cover it again, and continue cooking for 30 to 35 minutes, or until the chicken is tender.

Cook the peas according to the directions on the package. Add to the casserole, and stir in the lemon juice just as you send it to the table.