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Chicken Cacciatore Casserole
Created by admin, Tuesday, 01 May 2007
Description
Makes 4 servingsIngredients
1/4 cup flour
1/2 teaspoon salt
1 frying chicken (2-1/2 to 3 pounds), cut up
1/3 cup crisco
1 can (16 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 can (3 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/2 teaspoon each dried basil and dried rosemary, crushed
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 frying chicken (2-1/2 to 3 pounds), cut up
1/3 cup crisco
1 can (16 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 can (3 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/2 teaspoon each dried basil and dried rosemary, crushed
1/8 teaspoon garlic powder
Methods/steps
preheat oven to 350°F. in paper or plastic bag, combine the flour and 1/2 teaspoon salt. add chicken, a few pieces at a time; shake to coat.
in large skillet, brown chicken on all sides in hot crisco; remove chicken and place in 13- x 9- x 2-inch baking dish.
cut up tomatoes. combine tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 teaspoon salt, crushed basil, crushed rosemary, and garlic powder; pour over chicken.
cover; bake at 350°F till chicken is tender, 45 to 50 minutes. skim off fat, if necessary. serve with hot cooked rice, if desired.
Reviews
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