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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Best made night before. The flavors blend in a very unique taste. Tastes like something Grandma made. Ingredients:
1 tablespoon olive oil |
1 large onion, sliced into rings |
4 cloves garlic, minced |
4 boneless, skinless chicken breast halves, cut into bite-sized pieces |
2 (10.75 ounce) cans condensed cream of celery soup |
1 cup chopped celery |
1 (4 ounce) can mushrooms, drained |
1 cup chopped carrot |
1 pinch poultry seasoning |
salt and pepper to taste |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
2. Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.
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