Cream Chicken Casserole

• 3/4 c. flour
• 1 1/2 Tbsp. paprika
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1 tsp. dill seed
• 2 (3 to 3 1/2 lb.) chickens, cut into serving pieces
• 3/4 c. butter
• 1 c. chopped onion
• 1 Tbsp. chopped pimento
• 1 c. light cream or evaporated milk
• 1 c. chicken bouillon
• 1/4 c. fresh lemon juice

1. Preheat oven to 325u0b0.
2. Combine flour, paprika, salt, pepper, thyme and dill in paper bag.
3. Add chicken, a few pieces at a time; shake until chicken is well coated with flour mixture.
4. Heat butter in large frying pan.
5. Add chicken and brown on all sides. Remove from pan.
6. Add onions to pan; saute until lightly browned. Add pimento.
7. Stir in remainder of seasoned flour until well blended.
8. Add cream or evaporated milk, stirring well; stir in bouillon and lemon juice.
9. Place chicken in casserole dish; pour sauce on top.
10. Cover and bake for 50 to 60 minutes.
11. Remove; serve hot.

flour, paprika, salt, pepper, thyme, dill, chickens, butter, onion, pimento, light cream, chicken bouillon, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280442 (may not work)