I use most of these ingredients for roasts and for stew. I omit the chicken soup. I season the roasts or stew with Spike or Seasoned salt, Seasoned pepper, onion powder, and garlic powder. Combine 1 can cream of mushroom soup and one can French onion soup. Mix in 1/3 cup Quick Cooking Tapioca (to thicken the soups into gravy).
Depending on my mood, I will sometimes add little red potatoes. By the way, this recipe also works well for pork chops, stuffed or otherwise. Jennifer On 4/28/15, Sugar via Cookinginthedark <[email protected]> wrote: > Smothered Chicken > Source: Nancy Jamba > Servings: 4 > > 1 Chicken, cut up OR 4 Boneless chicken breasts, cut up > 1 can Cream of mushroom soup > 1 can Cream of chicken soup > 1 large Onion; sliced > 1 can French onion soup > Garlic, fresh or powder, to taste > 1 pkg Fresh mushrooms; sliced > Poultry seasoning; to taste (optional) > > Add all ingredients to crock pot, cover and simmer on LOW for at > least 5 to 6 hours, but can cook all day if that's easier for your > schedule. You can also add any veggies you like. > > Just serve over rice, potatoes cooked any way you like, noodles, > biscuits, or over popovers is great. Can be frozen and reheated. You > can double or triple recipe if you need to and then freeze in dinner > size portions too. > > This can also be cooked on the stove in a large Dutch oven for about 1 > hour. > > "So don't worry about tomorrow, for tomorrow will bring its own worries. > Today's trouble is enough for today." > ~Matt. 6:34-Sugar > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
