Oven Chicken With Macaroni
Source of Recipe
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List of Ingredients
2 1/2 to 3 1/2 lb. broiler fryer chicken
1/4 c. shortening
1/2 c. all purpose flour
1 t. salt
1 t. parsley flakes
1/4 t. pepper
1 can (4 oz.) mushroom stems and pieces
1 can (10 3/4 oz.) condensed cr. of celery soup
1 c. milk
1 t. dried oregano leaves
1 pkg. (7 oz.) elbow macaroni
1 pkg. (10 oz.) frozen green peas
2 T. chopped pimiento
paprika
Recipe
Cut chicken into pieces; cut each breast half
into halves. Heat shortening in 10" skillet
over med. heat until melted. Mix flour, salt,
parsley and pepper; coat chicken. cook
chicken in hot shortening until brown, 15 to
20 min. Remove chicken; reserve. Stir in
mushrooms (with liquid), soup, milk and
oregano until smooth. Remove from heat.
Cook macaroni as directed on pkg.; drain.
Rinse peas under running cold water to
separate; drain. Place macaroni in ungreased
3 qt. casserole or 13x9x2" baking dish. Mix in
peas, pimiento and half of the soup mixture.
Arrange chicken pieces on macaroni mixture;
pour remaining soup mixture over chicken.
Sprinkle with paprika. Cover and cook in 375°
oven 50 min. Uncover and cook until thickest
pieces are done, about 10 min. longer. Makes
6 servings.
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