Baked Herb Chicken
Chicken baked in chicken soup.
- 3 1/2 pound fryer, cut up
- 2 1/2 cup chicken soup
- 5 tablespoon margarine (or butter)
- 1 tablespoon parsley, chopped
- 3 tablespoon flour
- 1 tablespoon chives, chopped
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon thyme
- 1 1/2 teaspoon sage
Preheat oven to 350F. Melt 2 tablespoons margarine in large skillet. Brown chicken. Remove to greased casserole dish. Melt remaining margarine in skillet, blend in flour, cook for 1 minute. Add soup gradually. Add remaining ingredients and bring to boil. Cook 1 minute. Pour over chicken and bake uncovered for 50 minutes.
February 27, 20120 found this helpful
Does one use undiluted chicken soup (can)?
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