Deviled Chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/3 C scallions, finely chopped
2 tsp coarse grain mustard
2 tsp Worcestershire sauce
2 tsp McCutcheons garlic/herb hot sauce or any hot sauce (opt)
1 C packaged seasoned breadcrumbs
4 whole chicken legs, skin removed, drumsticks separated from
thighs if desired
2 T butter or margarine, melted
Heat oven to 450. Line a jellyroll pan with foil, grease foil. Mix soup, scallions, mustard, Worcestershire and hot sauce together. Place breadcrumbs in a pie plate or shallow bowl. Working with 1 piece of chicken at a time, roll chicken in soup mixture, then bread crumbs until well coated. Place in prepared pan and drizzle with butter. Bake 50 minutes or until well browned and done through. Serves 4.
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