Baked Chicken Scallop

1 (3 pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon paprika
3 tablespoons cooking oil
4 cups sliced, pared potatoes
3/4 cup chopped onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup milk

Preheat oven to 375°F. Very lightly grease an 11 x 7 x 1 1/2-inch baking dish.

Season broiler-fryer with salt and paprika.

Brown chicken on all sides in hot oil in a 10-inch skillet. Remove chicken as it browns.

Place potatoes and onions in prepared baking dish. Combine soup and milk in a saucepan and mix to blend. Heat, stirring constantly. Pour over potatoes and onions in dish and top with chicken. Cover with aluminum foil. Bake for 45 minutes. Remove aluminum foil and bake 30 more minutes or until potatoes and chicken are tender.

Makes 4 to 6 servings.

Pyrex Basics 2 Quart Glass Oblong Baking Dish, Clear 7 x 11 inch

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