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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I loved this, but after the first time making it, I decided to double the sauce ingredients. There wasn't nearly enough sauce for me. I like extra for my rice. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 1/2-3 lbs broiler-fryer chickens, cut up |
salt |
1 bunch broccoli, cut into thin stalks |
2 (10 1/2 ounce) cans condensed cream of chicken soup |
3/4 cup milk |
1/2 teaspoon ginger |
3 cups hot cooked rice |
Directions:
1. Preheat oven to 375.
2. In 13 by 9 baking pan, melt butter or margarine in oven.
3. With potholders, remove pan from oven.
4. With tongs, roll chicken in melted butter or margarine; sprinkle with 1 tsp.
5. salt.
6. Bake 30 minutes.
7. Meanwhile, in 12-inch skillet over medium heat, in 1 inch boiling water, heat broccoli and 1 1/2 teaspoons salt to boiling; cover and cook 1 minute; drain.
8. In medium bowl, stir undiluted soup, milk and ginger until well blended.
9. Push chicken to one end of baking dish; arrange broccoli at other end; pour soup mixture over all.
10. Cover with foil and bake 20 minutes more or until chicken and broccoli are tender.
11. Serve with rice.
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