Aunt Teresa's Chicken Recipe - Allrecipes.com

Aunt Teresa's Chicken

Recipe by  

"A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2004

This recipe was very simple and tasty. I took the advice of some previous reviewers and added some extras. I used boneless, skinless chicken breasts, sprinkled them with chopped garlic, seasoned salt, red and black pepper, thyme, oregano,parsley, and ground sage. I put 8 oz. of sliced mushrooms over the chicken and on top I used 1 can cream of mushroom and 1 cream of broccoli. It was great and smelled wonderful as it was baking!

 
Most Helpful Critical Review
Jul 06, 2011

I made this and it is very good but the time it takes to cook is way longer than 60 minutes it needs about 90 minutes to cook I checked it at 60 minutes and blood was still coming out of the chicken.

 
Oct 07, 2003

I really enjoyed this recipe! I only feel that it needs to have a little basil and a whole lota pepper! But man! It was good! I had to alter the recipe because the supermarket had a sale on Chicken Thighs and they were all gone! So I used boneless and skinless chicken instead! Excellent!Loved it!

 
Feb 07, 2005

The dish came out wonderful with some modifications. I used celery in place of bell pepper and added another layer of fresh sliced mushroom. I also put ground pepper on every layer. I cooked 4 chicken leg quarters without skin, so I used one can of family sized cream of mushroom, added 3/4 cup of water, some fresh sliced mushrooms and fresh chopped parsley. To top it off, I added some shredded swiss cheese. The baking time was tricky, but it was definitely over an hour for me at 350, I cranked it up later on to speed up cooking time. The chicken turned out tender. I would definitely make this again. I used the food processor to get the vegetables very thin, it worked out well.

 
Oct 07, 2003

i thought the recipe looked a little bland, so i added some crushed red pepper and garlic powder--and it turned out great!!

 
Oct 09, 2003

it was really good and simple to make! i added 3/4 cup of water and cooked for an hour. we used the gravy as a topping for mashed potatoes. Even my 4 yr. old ate it! thumbs up!

 
Oct 09, 2003

my husband really loves this recipe, and he's kinda picky so when i find one he likes i keep it! I added lots of ground pepper and a bit of season salt after cooking. I have also added chopped mushrooms and other veggies like a bit of chopped brocolli and gotten away with it. Great recipe.

 
Mar 30, 2011

I used this recipe as a "base" and added and took away a few things. I put onion, carrots sprinkled with garlic on bottom of pan. Put 3 legs, 3 thighs and 3 wings sprinkled with my chicken seasoning on top. Mixed can of cream of celery and mushroom soup with milk and a little garlic salt. Baked for 1-1/2 hrs. Removed chicken from pan. Added most of sauce to pan that had about 1/2 lb. cooked elbows and let simmer to reduce. Added 2 tbsp. sour cream and served wit the reserved sauce. It was wonderful and flavorful.

 

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Nutrition

  • Calories
  • 727 kcal
  • 36%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 47 g
  • 72%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 39.4 g
  • 79%
  • Sodium
  • 2165 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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