Chicken, Baked in Cream- Not Béchamel Sauce

Chicken, Baked in Cream- Not Béchamel Sauce

1 frying chicken, cut up

          1/4 cup flour

          1 tsp. salt

             Dash cayenne

          1 tsp. celery salt

          1/4 tsp. pepper

          1 cup heavy cream.

            1. Dredge chicken in flour and seasonings

2. Put into 2 quart casserole that has a tight fitting cover, and bake in moderate oven (350 F.) about 50 minutes, or until chicken is tender.

            3. Uncover and bake 15 minutes longer. Serves 4.