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
- Preheat oven to 350°F. Butter a shallow 9x12 inch baking dish.
- Season the chicken pieces with salt, pepper, and paprika, then arrange them in a single layer in the prepared dish.
- In a skillet over medium heat, melt the butter. Add the chopped onion, chopped apple, and curry powder. Sauté until the onion is transparent.
- Stir in the cream of mushroom soup and the half-and-half. Heat the sauce through, stirring until smooth.
- Pour the sauce evenly over the chicken.
- 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.”
