A simple and comforting baked chicken dish from Sue Shoquist, featuring chicken baked in a creamy curry sauce with apples and onions.
Author
Sue Shoquist
Recipe
| Measurements | Ingredients |
|---|---|
| 3 pounds | Chicken parts (fryer or breasts) |
| 2 tablespoons | Butter |
| 1 | Onion, chopped |
| 1 | Apple, chopped |
| 3 teaspoons | Curry Powder |
| 1 can | Cream of Mushroom Soup |
| 1 cup | Half-and-Half |
| To Taste | Salt and Pepper |
| To Taste | Paprika |
Instructions
1. Preheat oven to 350°F. Butter a shallow 9x12 inch baking dish. 2. Season the chicken pieces with salt, pepper, and paprika, then arrange them in a single layer in the prepared dish. 3. In a skillet over medium heat, melt the butter. Add the chopped onion, chopped apple, and curry powder. Sauté until the onion is transparent. 4. Stir in the cream of mushroom soup and the half-and-half. Heat the sauce through, stirring until smooth. 5. Pour the sauce evenly over the chicken. 6. Bake uncovered for 1 1/2 hours, or until the chicken is cooked through and the sauce is bubbly.
Note
The original recipe title is misspelled as “Sunday Chichen.”
