| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Poultry | 3 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken parts |
| 3 | sl | Bacon |
| 1/2 | cn | Cream of mushroom soup; condensed |
| 1/2 | c | Sour cream |
| 4 | oz | Macaroni;twists, cooked as directed |
| Minced parsley |
INSTRUCTIONS
Arrange chicken, skin side up, in a shallow baking pan (13 x 9 x 2") Cut bacon in 2 inch lengths; lay over chicken. Bake uncovered, at 350°for 45 min: pour off some of the drippings, if desired. Blend soup and sour cream: pour over chicken. Continue baking another 30 min. or until chicken is tender. Meanwhile, cook macaroni as directed:drain. Transfer chicken pieces to a serving dish: mix macaroni with mushroom sauce: arrange on dish with chicken garnish with parsley. Makes 6 servings. You can reduce the fat by using skinless chicken and reduced fat soup and reduced fat sour cream. **For an extra treat, tear 4 ounces sliced dried beef into shreds (rinsed) put this into baking pan before chicken. Then proceede with recipe as given above Recipe by: Morgan Combs Posted to TNT Recipes Digest, Vol 01, Nr 924 by "Kay L. Hitchcock" <HITCHCOC_K@popmail.firn.edu> on Jan 09, 1998
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