Source: 1965 magazine advertisement
1 can Campbell's Cream of Mushroom Soup
3/4 cup milk
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
2 pounds chicken parts
1 cup finely crushed packed herb seasoned stuffing (or bread crumbs*)
2 tablespoons melted butter or margarine
Mix 1/3 cup soup with 1/4 cup of milk, onion and parsley. Dip chicken into soup mixture, then roll in stuffing. Place in shallow baking dish. Bake at 400 degrees for one hour. Meanwhile combine remaining soup and milk, heat, stirring occasionally. Serve over chicken. 4-6 servings
*Breadcrumbs - Omit herb seasoned stuffing. Substitute 1 cup fine dry bread crumbs, 1/2 tsp. poultry seasoning and 1/2 tsp salt.
2 comments:
Love the posts, makes me think of what Grama would of been making for dinner. Tried and true recipes, thanks.
I remember when I was young, i loved going through my grandmother's recipe file and loved finding recipes like this.Thanks for sharing this
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