Chicken casserole is easy, delicious

This week's recipe is one of my favorite ways to cook chicken.

It's easy, tastes delicious and is great with rice, potatoes or polenta.

I've been making it a long time. I recently found the recipe in my mom's recipe box where I had sent it to her and it was dated December 1970.

You can use cut-up whole chickens, breast pieces or legs and thighs (my dad's favorite.)

Try it; you'll like it.

BBQ Chicken in Casserole

2 chickens, cut up

1 t. salt

1 c. flour

1 stick butter

Melt butter in casserole dish. Shake chicken pieces in salt/flour mixture and put in casserole, skin side up. Bake, uncovered, at 400 degrees for 30 minutes. Mix together the following ingredients and let simmer in saucepan while chicken is baking for 30 minutes, then pour sauce over chicken and return it to oven for another 30-40 minutes till done. Serves 8-10.

1/4 c. butter

1/4 c. vinegar

1 t. dry mustard

1 c. ketchup

2 t. chili powder

1 c. brown sugar (not packed)

2 small onions, minced

1 c. water

1 t. Worcestershire sauce

2 T. lemon juice

1 t. salt

Dash or two Tabasco sauce