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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a recipe my daughter got from a church cookbook. Very moist chicken-our family has this as one of our mainstays. Ingredients:
1/4 cup oleo |
2 cups flour |
2 teaspoons salt |
1 teaspoon paprika |
1/4 teaspoon black pepper |
1 1/2 cups milk |
1 teaspoon dill weed |
1 (3 lb) broiler-fryer chickens, cut-up |
2 (10 3/4 ounce) cans cream of chicken soup |
Directions:
1. Melt the oleo in a 13x9 pan.
2. Combine the flour, salt, paprika, and pepper in a bag. Shake to blend.
3. Add the chicken a few pieces at a time to coat well.
4. Place chicken, skin side down; bake for 45 minutes, or until golden, turn and bake 15 minutes longer, or until done.
5. Mix together 2 cans soup, 1 1/2 cups milk, 1 teaspoon dill weed; blend until smooth.
6. Pour this over the chicken and bake for 15 minutes or until bubbly.
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