| 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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