Tuesday, September 30, 2014
3 1/2 to 4 lb. stewing chicken, cut up (I used 2 lbs. chicken breasts)
3 Tbsp. fat
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
1 1/2 cups diluted canned condensed cream of chicken soup
1 large onion, diced
1/2 cup celery, diced
1 can (4 oz.) sliced mushrooms
Dip cut up chicken in flour. Heat oil in electric frying pan (or large skillet) Add fat. Brown chicken, turning as necessary and remove browned pieces. When all is browned, spoon off fat. Place chicken in frying pan and sprinkle with salt, pepper and poultry seasoning. Add soup slowly, together with remaining ingredients. When liquid is boiling, turn heat, cover and simmer 3-4 hours or until pieces are tender. Add more seasoning if necessary.
Martha: This recipe was in one of my older cookbooks and was created to use with an electric frying pan. I did it just a little different by using a frying pan with fitting lid. The recipe called for 1 1/2 cups diluted canned soup but didn't say how much it was to be diluted. I used the full can of soup and 1 can of water. My chicken pieces were bite size so they cooked up quicker than the 3-4 hours and the extra liquid allowed me to add a boiling bag of brown rice to take up some of the liquid as well as add to the dish. This is a delicious recipe to make with your electric frying pan or as I did using the skillet. Either way, you can't go wrong.