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Mexican Chicken Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Frying chicken||1 , cut up|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Condensed cream of tomato soup||1 Can (10 oz)|
|Sliced mushrooms||1 Can (10 oz), drained|
|Garlic salt||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried basil||1 Dash|
|Onion||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 3941 Calories from Fat 2333
% Daily Value*
Total Fat 260 g400.6%
Saturated Fat 71.8 g358.9%
Trans Fat 6.7 g
Cholesterol 937.5 mg
Sodium 7376.2 mg307.3%
Total Carbohydrates 124 g41.5%
Dietary Fiber 12.5 g50.2%
Sugars 43.7 g
Protein 252 g504.8%
Vitamin A 121% Vitamin C 40.2%
Calcium 9.1% Iron 34.7%
*Based on a 2000 Calorie diet
Add 2 to 3 pieces of chicken at a time to bag and shake to coat.
In large skillet, brown chicken on all sides in hot vegetable shortening.
Meanwhile, in small bowl, combine tomato soup, mushrooms, garlic salt, chili powder, and basil.
After chicken is browned, remove to shallow baking dish.
In same skillet, cook onion until tender.
Top chicken with onion and tomato soup mixture.
Cover and bake at 350° for 45 minutes.
Remove cover and bake 15 minutes more or until chicken is tender.