Recipe - Chicken In Cream Of Mushroom Soup

1 Pint sour cream
1 cn Cream of mushroom soup
(I use Campbell's)
Chicken pieces
(I prefer chicken thighs,
but anything'll work)

Brown the chicken in oil over medium heat; I usually let it cook until all
the pinkness is gone, usually 15 minutes to One half hour, turning it every 5
minutes or so. Drain out as much of the oil as possible.

Add the sour cream and soup, mixing it so that it's blended together and
covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the
sauce will thicken a bit, but probably not much. Stir occasionally.

I usually cook some pasta (rotini works well) and stir it into the sauce
with the chicken when I'm ready to serve it. To reheat, just add a little
bit of milk to the sauce and nuke for maybe 3 minutes.

This might not sound like an exciting dish, but even though I normally hate
sour cream, I think this is a wonderful meal. I also sometimes slice up
fresh mushrooms, saute them in butter, and add them to the sauce near the
end of the cooking time. I'm sure if you're creative, there are other
things you could add, too. As for the chicken, I usually cook 46 pieces
and save the leftover for lunch or dinner the next day.

* The Polka Dot Palace BBS 12018223627. Posted by LIZZIE BORDEN

Posted to MCRecipe Digest V1 #704 by Lisa Clarke lisa@gaf.com on Aug 1,
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