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Chicken Marengo

Chicken Marengo I


  • 1 can tomato soup
  • 1 can golden mushroom soup
  • 3 lb. chicken parts
  • 1 can small whole onion
  • 1/4 tsp. garlic powder
  • 1 jar whole mushrooms (4.5 oz.)
  • salt and pepper, to taste


Brown chicken in large skillet or electric frying pan. Pour off fat. Stir in remaining ingredients. Cover, cook over low heat for 1 hour or until tender. Stir occasionally. Uncover and cook until consistency desired is reached. Serves 6-8 people. May be served with buttered noodles or potato pieces may be added and cooked right along with the chicken.


By Robin from Washington, IA

Chicken Marengo II


  • 1 (3 lb.) chicken, cut up
  • Freshly ground pepper
  • 1/4 cup unsalted butter or margarine
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 4 medium tomatoes, chopped
  • 2 Tbsp. tomato paste
  • 1/2 cup red wine
  • 1/4 lb, mushrooms, sliced


Preheat oven at 350 degrees F. Grease a 3-quart casserole dish. Season chicken with pepper.

Melt butter or margarine in a large skillet over medium heat. Add chicken; saute until golden. Place chicken in greased casserole dish.

Add onion and garlic to fat remaining in skillet; saute until soft, 5 minutes. Stir in tomatoes, tomato paste and wine; bring to a boil.

Add mushrooms; cook 2 minutes. Pour tomato mixture over chicken. Cover casserole.

Bake in preheated oven until chicken is tender, about one hour.

By Raymonde from North Bay, Ontario


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