8 c. cooked chicken or turkey
1/3 c. butter
1 c. chopped onion
1 c. chopped celery
2/3 c. flour
2 tbsp. curry powder (to taste)
2 tsp. salt (or to taste)
Speck pepper
5 1/2 c. milk
Snipped parsley

Day before: Cook chicken; remove meat in chunks. Refrigerate. In large skillet, melt butter. Add onion, celery, and cook until lightly browned. Then stir in flour, curry powder, salt, and pepper. Slowly stir in milk; cook until thickened, stirring constantly. Remove mixture from heat and then with fork gently add chicken. Quickly cool mixture by setting kettle in cold water in sink and changing water as needed. When mixture is cool, turn into 3 quart covered oven-proof casserole and refrigerate.

Party Day: About 1 3/4 hours before dinner, start heating oven to 325 degrees. Bake casserole, covered, for 1 1/2 hours or until heated through. Just before serving, gently stir with fork. Garnish top of casserole 1 inch border of snipped parsley.

COOKING CHICKEN OR TURKEY

But 2 to 4 1/2 pound ready to cook stewing chicken. Place chicken in Dutch oven and add: 1 clove studded onion 3 celery tops 1 tbsp. salt 1 bay leaf 1 pared carrot

Cook 3 to 4 hours. When chickens are tender, remove and cool slightly. Remove meat in large chunks and refrigerate.

A delicious and easy to prepare party dish. Served over rice with chutney, ground peanuts, or finely shredded coconut sprinkled on top. Serves 10 to 12.