| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Chicken parts |
| 1 | Stick butter | |
| 1 | Onion; chopped | |
| 1 | cn | Cream of mushroom soup |
| 1/2 | cn | Milk |
| Salt | ||
| Curry powder | ||
| Fluffy rice |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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