A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Potato Chicken
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- #3492
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter or margarine
1/2 cup celery, chopped, with leaves
2 cups milk
2 teaspoons salt
1/2 teaspoon marjoram, dried leaf
4 Idaho potatoes
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon lemon juice
1/4 teaspoon black pepper
2 1/2 cups chicken, cooked, cut up
directions
Melt butter in a saucepan over low heat. Add onion and celery with leaves, cook until tender.
Blend in flour, stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Stir in lemon juice, 1 1/2 tsp. salt, pepper, marjoram and chicken, remove from heat.
Pare potatoes, cut in very thin slices. Place sliced potatoes in a greased 1 1/2-qt. baking dish, sprinkle with remaining salt.
Pour chicken sauce over potatoes. Cover and bake in preheated 425 degrees F. oven 1 hour, or until potatoes are tender.
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nutrition data
503 calories, 30 grams fat, 33 grams carbohydrates, 26 grams protein per serving.
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