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Chicken and Potato Casserole
2 tb Butter or oleo
1 5-lb roasting chicken; disjointed
1 Onion; chopped
2 c Canned tomatoes
1 ts Grated nutmeg
4 Potatoes; peeled and grated
1/2 c Orange juice
Melt butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1 1/2 hrs. or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until potatoes are tender.
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