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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 1 c. flour
- 1/4 tsp. pepper
- 1 tsp. paprika
- 1/2 tsp. dry mustard
- 2 frying chickens, cut up (I like to use skinless, deboned chicken breasts)
- 1 lb. bacon, precooked extra crispy and drained
- 1 medium onion, chopped
- 1 can mushrooms
- 1 green pepper (optional)
- 2 (10 oz.) cans condensed cream of chicken soup
Method
- Preheat oven to 350° and grease 2 1/2-quart casserole dish. Mix all dry ingredients. Coat chicken with mixture.
- Brown chicken in some of the bacon fat (about 1/2 cup).
- Arrange chicken in casserole dish. Add onion, pepper and mushrooms to fat in skillet; saute for 5 minutes. Add soup and bacon; bring to a boil. Pour over chicken. May top with slivered almonds. Bake for 45 minutes.
