Chicken Romaine Recipe
Ingredients
| Fryer chicken | 1 3 pound | |
| Flour | ||
| Shortening | 3 Tablespoon | |
| Onion | 1 Medium, sliced | |
| 1 large clove garlic, minced | ||
| Seasoned salt | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Dash bottled hot pepper sauce | ||
| Tomato soup | 1 10 1/2 Ounce, condensed | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Swiss Cheese | 2 Ounce, shredded | |
| Hot buttered noodles | ||
Directions
Coat chicken lightly with flour.
In skillet, brown chicken in hot shortening.
Combine onion, garlic, seasoned salt, basil, hot pepper sauce, tomato soup, and 1 cup water.
Pour over chicken.
Simmer, covered, 40 minutes; add celery and cook 10 to 15 minutes longer or till tender.
Stir in 1/4 cup of the cheese: sprinkle remaining atop.
Serve with hot cooked noodles.
In skillet, brown chicken in hot shortening.
Combine onion, garlic, seasoned salt, basil, hot pepper sauce, tomato soup, and 1 cup water.
Pour over chicken.
Simmer, covered, 40 minutes; add celery and cook 10 to 15 minutes longer or till tender.
Stir in 1/4 cup of the cheese: sprinkle remaining atop.
Serve with hot cooked noodles.
Chef
