Baked Herb Chicken

Chicken baked in chicken soup.

Servings: 4


  • 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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