Submitted by Elaine for her son's card playing buddies Kaplan, LA
on Thursday, September 23, 2004
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Makes:
8 servings
Prep Time:
30 minutes
Cook Time:
1 hour, 30 minutes
Ready In:
2 hours, 0 minutes
Cajuns love to get together and play cards games like booray (bouree) and euchre. While you fix this dish shuffle yourself a hand of Louisiana cards and play while it bakes. This dish is so easy and great for small dinner card games or any party or gathering. Taste so much like roux based chicken fricasse without the time it takes to make the roux. This dish would work if you substituted pork and added potatoes. Now it is pork stew fricasse.
Ingredients
10 to 15 pieces of chicken
red and black pepper to taste (approximately 1/2 teaspoon)
2 stalks of celery chopped
1 package onion soup mix
2 tbsp Kitchen Bouquet
1 can cream of mushroom
Directions
Spray PAM or coat with oil a large magnolite or heavy duty aluminum pot. Place your seasoned chicken in the bottom of the pot. Place the chopped celery on top of the chicken.
In a separate glass bowl, mix well the onion soup mix, the Kitchen Bouquet, and the cream of mushroom soup.
Spread evenly over the chicken. Cover the pot and place in a preheated 350 degree oven for one hour. Stir the contents and then place in the oven for another half hour.
