Chicken Natalie Recipe
Ingredients
2 pounds chicken breasts and thighs
2 tablespoons shortening
1 can (10 1/2 ounces) condensed cream-of-chicken soup
1/2 soup-can milk
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Dash freshly ground pepper
4 medium carrots, cut lengthwise in quarters
6 small onions
1 package (10 ounces) frozen lima beans
Directions
Brown chicken in shortening and place in 2-quart casserole.
Stir soup, milk and seasonings together and heat.
Add carrots and onions to soup mixture, cover and cook over low heat 10 minutes, stirring often.
Add lima beans and cook until separated, stirring often.
Pour over chicken in casserole.
Cover.
Immediately refrigerate until 1 hour and 15 minutes before serving time.
Bake, covered, in a 375° F.oven for 1 hour.
Uncover and bake 15 minutes longer or until chicken is tender.
If not refrigerated before cooking, decrease baking time of covered casserole 15 minutes.
Stir soup, milk and seasonings together and heat.
Add carrots and onions to soup mixture, cover and cook over low heat 10 minutes, stirring often.
Add lima beans and cook until separated, stirring often.
Pour over chicken in casserole.
Cover.
Immediately refrigerate until 1 hour and 15 minutes before serving time.
Bake, covered, in a 375° F.oven for 1 hour.
Uncover and bake 15 minutes longer or until chicken is tender.
If not refrigerated before cooking, decrease baking time of covered casserole 15 minutes.
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