| 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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