Recipe by Pam Wright
"A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, sliced
2 (10.75 ounce) cans
condensed cream of mushroom soup
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!
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.
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!
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.
i thought the recipe looked a little bland, so i added some crushed red pepper and garlic powder--and it turned out great!!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Teresa's Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 423
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
Baked chicken with a cheesy, creamy sauce and artichoke hearts.
See how to make baked chicken thighs with a sweet, hot mustard glaze.