I found this in a cookbook called The Pan That Can. It uses a 9X13 pan for most of the recipes.
1 10 oz can cream of mushroom soup
1 c. milk
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
32 frozen meatballs
1 20 oz. package refrigerated red-skinned potato wedges Okay so I am too cheap and hurried to find these. I just scrubbed and wedged 8 small red skinned potatoes.
1 16 oz. pkg. loose pack frozen stir fry vegetables-any combination
Mix soup, milk, sour cream, salt and pepper. Add the rest. Bake at 350 * for about an hour or until heated through.
Unsolicited Comments:
I guess this is solicited, because it is from me. I loved it. It was easy and tasty. A great meal for a cold January evening. The red potatoes worked great. I actually cooked it for about 20 minutes longer, maybe that is why it worked. Hayden and Carter said it was okay. They didn't rave over it....but then do they ever?
Monday, January 18, 2010
Friday, January 15, 2010
Grandpa Hulse's Chicken Alabam...my way
Here is the meal I made on Dad's birthday. I had requests from some of the people that tasted it.
I will give the original recipe, then add my notes.
8 pieces chicken I used boneless skinless chicken breasts cut into pieces. Yes, Marinda, i think tenders will work.
1/3 c. Flour You know I never measure
1/2 tsp paprika Ha- never use it
1/2 tsp. salt Maybe a little more
Dash of pepper
Dash of thyme Or two
5 T. Butter
1/4 c. chopped onion
1 c chicken broth- If you use bouillon, double the amount of bouillon
1/2 c light cream Or more if you like the sauce...which we do.
1/2 tsp lemon juice ... or a shake or two.
2 T pimento I just use the small jar.
Mix flour and seasonings. I use a Ziploc. Dredge chicken on flour mixture. Saute in 3 TB butter. I always have to add more. Put chicken in baking pan. Saute onion in 2 TB (+) butter for 5 minutes. Stir in excess flour mixture from dredging. Add broth. Cook and stir until thickened. Add cream; cook and stir until smooth and thick. Add lemon juice and pimento; blend well. Pour over chicken in casserole. or 9X13 pan. Cover and bake 325* for 1 1/2 hours. Serve over cooked rice.
I will give the original recipe, then add my notes.
8 pieces chicken I used boneless skinless chicken breasts cut into pieces. Yes, Marinda, i think tenders will work.
1/3 c. Flour You know I never measure
1/2 tsp paprika Ha- never use it
1/2 tsp. salt Maybe a little more
Dash of pepper
Dash of thyme Or two
5 T. Butter
1/4 c. chopped onion
1 c chicken broth- If you use bouillon, double the amount of bouillon
1/2 c light cream Or more if you like the sauce...which we do.
1/2 tsp lemon juice ... or a shake or two.
2 T pimento I just use the small jar.
Mix flour and seasonings. I use a Ziploc. Dredge chicken on flour mixture. Saute in 3 TB butter. I always have to add more. Put chicken in baking pan. Saute onion in 2 TB (+) butter for 5 minutes. Stir in excess flour mixture from dredging. Add broth. Cook and stir until thickened. Add cream; cook and stir until smooth and thick. Add lemon juice and pimento; blend well. Pour over chicken in casserole. or 9X13 pan. Cover and bake 325* for 1 1/2 hours. Serve over cooked rice.
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