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- Chicken pieces, mostly thighs and legs, some with skin for flavour (using only skinned breasts is very bland)
- 1 can of Campbell's tomato soup
- 1 can of Campbell's Golden Mushroom Soup
- 16 small onions, or 2 or 3 large, or 4 medium
- salt, pepper, and garlic powder, very important
- Using some oil in the pan, brown chicken very well, turning often, adding the salt, pepper, and garlic powder to taste.
- About half or three quarters of the way through, I remove all of the skin and continue browning. If there is excess fat, drain it off.
- Add the onions, soups, and maybe half a can of water.
- Mix thoroughly and simmer for at least a couple of hours.
- I find with chicken these days, it takes a little longer to make it taste really good. In fact, you can cook it the day before and then put it in the oven at about 250° for a couple of hours before eating.