 |
|
|
|
 |
|
 |
| |
| Home -> [Casseroles, Chicken, Poultry] -> [Chicken & lima bake Recipe] |
Chicken & lima bake
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Chicken, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| tbsp | Corn oil | | 1
| | Chicken, cut/8ths, 2.5-3lb | | 1
| can | Cream/celery soup(10.75oz) | | 6
| oz | Milk | | 1
| pack | Lima beans, frozen(10oz) | | 6
| | Onions, small | | 4
| | Carrots, quartered | | 1
| tbsp | Worcestershire sauce | | 1/2
| tbsp | Salt |
|
Procedures:
| 1 | Heat oil in a large skillet. | | 2 | Add chicken; brown well on all sides, about 15 minutes. | | 3 | Arrange chicken in a 2-quart casserole. | | 4 | Drain of excess fat from skillet; stir soup and milk into skillet. | | 5 | Bring liquids to boil, blending well and scraping to loosen browned particles in the bottom of the skillet. | | 6 | Add beans, onions, carrots, worcestershire sauce and salt to skillet, mixing well; pour over chicken. | | 7 | Cover and bake in preheated 375°F. | | 8 | Oven 45 minutes. | | 9 | Remove cover; bake until chicken and vegetables are tender, about 15 minutes longer. |
|
|
|
|
|
|
|
|
|
|
