Chicken Casserole - cooking recipe

Ingredients

4 chicken breasts, skinned and deboned after cooking
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken noodle soup
1 can Carnation milk
2 lb. flank steak
1 Tbsp. drippings or butter
1 medium onion, minced
2 c. bread cubes
pinch of fresh crushed sage
2 tsp. cut-up parsley
1 stem celery, cut fine
salt and pepper
1/2 c. milk
2 more Tbsp. drippings
2 sliced onions
flour
1 c. boiling water

Preparation

Lay the steak on a board and pound it.
Cook the minced onion in the 1 tablespoon of drippings.
Add breadcrumbs, seasoning, celery, parsley and milk, then spread the mixture over the steak. Roll it up like a jelly roll and tie it with string so it looks like a little body.
Dredge the body with flour, brown it all around in the 2 tablespoons of drippings.
Cover it with the sliced onions.
Pour boiling water into the pan.
Cover tightly and simmer for 2 1/2 to 3 hours.
Or bake it in a tightly covered roaster at 350\u00b0 for 2 hours.
When the body is tender and brown, a cup of sour cream may be added to make a marvelous gravy.