Sunday, October 4, 2009

MUSHROOM CHICKEN

Take one or two frying chickens cut up, or about 12 pieces of chicken of your choice. Remove skin. Place baking dish. Bake, at 400° for 20 minutes. Turn chicken and bake for another 20 minutes. Take two cans Reduced Fat Cream of Mushroom soup and mix with two packages onion
soup (dry) mix and mix together with one can of water. Pour over chicken and bake another 20 minutes.

Good served over rice.

You can add a bag of frozen mixed vegetables along with the soup and cook an extra 10 or 15 minutes.

the gravy (is good over rice) and is only 2 ½ points per ½ cup serving.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.