Evelyn Rollins Chicken
📜 Collection: John B. Collection | ✍️ Attribution: Evelyn Rollins | 📂 Category: Entrees A classic, comforting chicken casserole featuring a savory mushroom sauce and a crunchy almond topping. This simple one-dish meal is perfect for busy weeknights.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4 servings |
🔪 Key Equipment
- Casserole dish
- Skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Chicken | cut into pieces |
| 1/2 cup | Flour | for dredging |
| 1 can | Cream of Mushroom Soup | undiluted |
| 1/2 cup | Water | divided |
| 1 cup | Fresh Mushrooms | sliced |
| 1/2 cup | Pitted Olives | sliced |
| 1/4 cup | Slivered Almonds | toasted |
| to taste | Salt and Pepper | seasoning |
Instructions
Preparation and Baking
- Dredge the chicken in flour and brown in a skillet with a little water.
- Place the browned chicken into a casserole dish.
- Top with cream of mushroom soup, fresh mushrooms, pitted olives, and slivered almonds.
- Season with salt and pepper and add a splash of water.
- Cover the dish and bake in the oven until the chicken is tender and the juices run clear.
💡 Make-Ahead & Storage: Assemble the casserole up to 8 hours in advance and keep refrigerated until ready to bake.
Original Recipe Scan
