5 lb. skinless meaty chicken breasts and thighs
1 large onion, quartered
1 1/2 C. finely chopped Onion
2 1/2 C. Cooked Cubed Potatoes
4 medium carrots, cut into julienne strips (1 1/2 C.)
1 C. sliced Celery
2/3 C. all purpose Flour
2 C. All purpose Flour
4 tsp. Baking Powder
3 T. melted Margarine
3/4 C. Milk

In a Dutch oven or large saucepan, combine chicken, onion, and 1 T. salt. Bring to a boil, reduce heat, cover and simmer 40 minutes or until the chicken is tender. Remove from broth and reserve. Cool chicken. Remove meat from bones and cut into small pieces. In another sauce pan add diced potatoes, 1 1/2 C. diced Onion, carrots and celery in a small amount of water. Cover and cook 10 minutes or just until tender. Drain. Divide chicken and vegetables into two ungreased 2 quart casserole dishes.