Spanish Baked Chicken en Casserole
Salt a tender chicken, rub inside and out with onion, butter and flour. Put in a large casserole. Pour in bottom one cup hot water, one teaspoon oregano; add can mushrooms, stems and trimmings; one dozen sliced olives, two tablespoons green Spanish sauce, and one chopped pimiento, two cups of tomatoes, one tablespoon butter and tablespoon flour to thicken; salt to taste; cover and cook till done; add cup of cream and cook ten to fifteen minutes longer. Dip buttered toast in sherry—enough toast for each guest; lay on top of chicken; cover; let stand few minutes. Serve from casserole.