Chicken Liver Casserole

1 pound of chicken livers
1 can of French onion soup
4 to 5 medium onions, sliced
Salt & pepper
Flour (to coat liver)
1/4 cup of oil

Place oil in heavy skillet. Sauté onions until translucent. Remove to 1 1/2 quart casserole dish. Salt, pepper and flour livers. Add more oil if needed to skillet. Brown livers quickly and add to casserole dish. Pour onion soup (not diluted) over the livers and onions. Cover and bake in 350ºF. oven for 45 minutes. Uncover and cook for an 10 additional minutes. Serve alone or with rice or noodles.

Chicken Liver Casserole 2

1 box of frozen peas and carrots
1 pound of chicken livers
Seasoned flour
Margarine
2 tablespoons of flour
1 cup of milk
1/4 teaspoon of poultry season
1 chicken bouillon cube

Cook vegetables, drain and put in shallow 1 quart casserole. With fork, pierce livers several times to prevent popping. Dredge in seasoned flour. Fry in 1/2 cup margarine until browned. Put on vegetables. Put 2 tablespoon margarine in skillet, and blend in 2 tablespoon flour. Add milk, seasoning, and bouillon cube. Cook until thickened. Pour over liver. Bake at 350ºF. for 15 minutes. Serves 4.