Oil Capital China Painters
chicken breasts (use thighs and legs if you like dark meat)
1 whole chicken
stalks celery (chopped)
green pepper (chopped)
chicken breast, onion, , 1 green pepper and celery in pan and cover with
water. Cook until chicken is fork tender
(done). Take out chicken and vegetables
and cut chicken into bite size pieces.
large jar of thick spaghetti sauce with garlic
small box sliced fresh mushrooms
tablespoon dried or fresh chopped basil
tsp celery salt
tsp black pepper
tsp garlic (chopped very fine)
tsp. Italian Seasoning
is cooking prepare
1 box of lasagna noodles until tender and drain.
lay of ingredients in this order in a 9 x 13 inch glass baking dish. Sauce, noodles, chicken and ½ cup Mozzarella
Cheese. Repeat making a second
layer. Now bake.
BAKE: 350˚, 40 minutes
15 minutes of baking, sprinkle 1 cup
Cheese over top of lasagna and place back in oven to melt and cheese begins to
turn golden brown.
recipe can be made ahead of time, if refrigerated at 15 minutes to the baking
Subject: Story of the Casserole
My first china painting teacher was Doris Harris. She had given me a Christmas Card (and probably a small gift) during my December in Class-1984 or 85. She then started talking about the founding of Oil Capital China Painters. She explained that there was a need to have a "night club" for those ladies who worked during the day. She consulted with Pauline Salyer who advised "if you feed them, they'll come". So they
held an organizational meeting and the Chicken Casserole was served. (It must have been good because Oil Capital is still going strong). I wrote the recipe on the back of the Christmas Card that she gave me and have made it several times when I needed something to take to an event.
King’s Chicken Cornbread Casserole
1 chicken with about ¼ cup onion and one bay leaf. Reserve 1 cup broth.
1 chopped onion in ½ cube butter. Add:
can cream of chicken soup
can cream of celery soup
small can chopped green chilies
c. chicken broth.
1 box Jiffy cornbread. Mix according to
directions on box. Pour into 9” x 13” pan.
Will be very thin so watch carefully.
Bake until done but not brown.
chicken (removed from the bone) on top of the cornbread. Pour soup mixture on top of chicken. Top with grated cheddar cheese. Bake at 350 degrees until bubbly.
submitted by Lois Higgins