1 3-4 lb ready to cook fryer chicken, cut into several pieces
1/2 cup all purpose flour
1 tsp salt
1/8 tsp pepper
1/2 cup chopped celery
1/4 cup chopped onion
1 can cream of mushroom soup
3/4 cup water
Coat chicken with mixture of flour, salt and pepper. In skillet, brown the chicken in hot shortening. Transfer browned chicken to 3-quart casserole dish. Cook chopped celery and onions in same skillet til tender, but not brown. Drain off excess fat. Stir in mushroom soup and water. Pour soup mixture over chicken. Cover and bake at 350* until chicken is tender (approximately 1 hour). Serve with rice.
Courtesy: Frances T.
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