Chicken casserole #02
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken parts |
| 1 | Stick butter | |
| 1 | Onion; chopped | |
| 1 | can | Cream of mushroom soup |
| ½ | can | Milk |
| Salt | ||
| Curry powder | ||
| Fluffy rice | ||
Directions
Saute chicken parts in butter until light golden brown. As pieces brown, lift into casserole dish without stacking. Saute onion in same skillet lightly. Scatter onion & butter over top of chicken. Mix soup & milk & pour around chicken. Add salt if needed. Shake a bit of curry powder over top scantily, unless a more pronounced flavor is desired. Make in moderate (350) oven about 1 hour or until chicken in tender. Serve over fluffy rice.
Serves 6.
VELDA ALEXANDER
MEMPHIS, TN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .