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Categories:
tomatoes tomato soup thyme oregano garlic powder green pepper celery red pepper onion bay leaf salt black pepper Worcestershire sauce ham brown sugar dry mustard water vinegar chicken breasts condensed milk mushroom stems mushroom soup chicken rice salt garlic onion paprika water chuck roast enough shortening celery onion soup potatoes carrots Worcestershire sauce sauce sauce mushrooms garlic powder thyme salt pepper bay leaf water fryer salt pepper garlic powder mushroom soup butter water
Viewed: 103 - Published at: 8 years agoIngredients
- 1 large can tomatoes
- 2 cans tomato soup and 1 can water
- 1 tsp. thyme
- 1 tsp. oregano
- 1/2 tsp. garlic powder
- 1/2 green pepper, chopped
- 1/2 tsp. celery seed
- 1/2 tsp. red pepper
- 1 medium sized onion, chopped
- 1 bay leaf, crushed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. Worcestershire sauce
- 1 large slice ham (at least 1-inch thick)
- 2 Tbsp. brown sugar
- 1 tsp. dry mustard
- 1 c. water
- 1 c. vinegar
- 4 chicken breasts, cooked in salt water
- 1 small can condensed milk
- 1 small can mushroom stems and pieces, drained
- 1 can mushroom soup (do not dilute)
- 1 can chicken noodle soup (do not dilute)
- enough Minute rice for 4 or 5 people
- seasoned salt and pepper
- garlic powder
- 1 medium sized onion
- paprika
- 2 (8 oz.) glasses water
- 2 to 3 lb. chuck roast, cubed
- enough shortening or bacon drippings to coat bottom of Dutch oven
- 1/2 c. celery, chopped
- 1 can onion soup (do not dilute)
- 3 potatoes, diced
- 4 carrots, diced
- 2 tsp. Worcestershire sauce
- 2 tsp. Heinz 57 sauce
- 2 tsp. A.1. sauce
- 1 small can mushrooms
- 1/4 tsp. garlic powder
- 1/8 tsp. thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 c. water
- 1 fryer
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1 can mushroom soup
- 1/2 stick butter or margarine
- 1 1/2 c. water
Method
- Melt butter or margarine and add salt, pepper and garlic powder.
- Brush chicken thoroughly after cutting it into serving pieces.
- Place in a casserole dish and bake at 350° for 45 minutes or until brown.
- Remove from oven and add the combination mushroom soup and water and continue baking for approximately 15 minutes more.
- Serves 4.