Cream Chicken Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0.
Combine flour, paprika, salt, pepper, thyme and dill in paper bag.
Add chicken, a few pieces at a time; shake until chicken is well coated with flour mixture.
Heat butter in large frying pan.
Add chicken and brown on all sides. Remove from pan.
Add onions to pan; saute until lightly browned. Add pimento.
Stir in remainder of seasoned flour until well blended.
Add cream or evaporated milk, stirring well; stir in bouillon and lemon juice.
Place chicken in casserole dish; pour sauce on top.
Cover and bake for 50 to 60 minutes.
Remove; serve hot.