This comes from the Stillmeadows cookbook, what I copied out during the mid-70s:

12 thighs or six breasts

One can cream of chicken or cream of mushroom soup

1 cup sour cream
1/2 package dry onion soup mix

In greased oblong baking pan place chicken pieces skinn side up in one layer. 
Makes remaining ingredients and pour over chicken. Bake at 3:50 for one and a 
half hours. Do not cover. Serves six.

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