Recipe number 14216 is

Chili Chicken Casserole



The ingredients are:
2 each BROILER-FRYERS, CUTUP 2 tbsp BUTTER 2 tbsp VEGETABLE OIL 2 each MEDIUM ONIONS, CHOPPED 1 1/2 tsp POULTRY SEASONING 4 tbsp SOY SAUCE 6 tbsp TOMATO PUR'EE 2 tbsp CHILI POWDER 1 cup MEDIUM DRY SHERRY

The recipe yield is:
4 servings

Info:
IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN IN HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO MIX WELL. YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN REFRIGERATE. INCREASE BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR LIQUID MIXTURE. COVER AND BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL CHICKEN IS TENDER. SERVE WITH RICE AND OR CORN BREAD. MAKES 4 SERVINGS.

Note:
Poultry



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