MIAMI CHICKEN CASSEROLE

          1 lb chicken breasts           ½ cup green peas
          ½ cup flour                    2 slices Swiss cheese
          1 clove garlic                 ½ tsp oregano
          ½ cup fresh mushrooms          dry white wine
          2-3 slices of ham              half head of lettuce

Grind or finely chop the mushrooms. Cut the Swiss cheese into strips. Season the flour with SALT, PEPPER, and MSG to taste. Roll the chicken in the flour and lightly brown in oiled frying pan.

Rub the inside of an 8x8 deep covered casserole with GARLIC and then BUTTER. Arrange the chicken in the casserole and cover with mushrooms. Layer the ham over the mushrooms and cover with peas. Layer the cheese, and sprinkle the oregano on top.

Pour enough wine into the casserole to barely cover. Cut the lettuce into four large flat wedges and lay on top of the casserole. Cover and bake at 350° for one hour.

Adapted from “Home Cooking with Eddie Doucette” (1954). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!