Chicken Casserole

1 roasting chicken, cut into joints

2 oz margarine

2 oz flour

1 pint milk

7 oz can sweetcorn

1 lb potatoes, peeled and sliced

Put the chicken joints in an ovenproof dish.

Melt the margarine in a pan, remove from the heat and add the flour, then gradually add the milk.

Return to pan to the heat, stirring all the time, when it boils add the corn.

Pour the sauce over the chicken top with a layer of sliced potatoes.

Dot with butter.

Bake on centre shelf of oven gas mark 5 or 375F/190C until potatoes are golden brown and meat tender.

Serve hot with green vegetables.