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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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643 - Sunday Chicken

(by Ryan Unger - friend)


2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the
bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a
bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and
1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until
mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken
pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips)
and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the
chicken with the soup mixture and turn each piece and sprinkle more paprika over the
chicken strips to your taste.

 

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• next: 644 - Microwave Onion Rings

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