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Chicken Easy Casserole

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  Frying chicken 3 Pound, cut into pieces
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Water 1 Cup (16 tbs)
For dumpling topping
  All purpose flour 3⁄4 Cup (12 tbs) (Pillsbury Best)
  Corn meal 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Eggs 2

Coat chicken with mixture of flour, salt, paprika and ginger.
Place skin side up in 13x9-inch baking pan.
Combine soup and water until well blended.
Pour over chicken in baking pan.
Bake uncovered at 350° for 1 hour.
Remove from oven, increase oven temperature to 400°.
Drop Dumpling Topping by tablespoonfuls between pieces of chicken.
Bake uncovered at 400° for 20 to 25 minutes.
Dumpling Topping: Combine flour, corn meal, sugar, baking powder, salt and ginger in mixing bowl.
Combine milk and eggs.
Add to dry ingredients; mix only until smooth.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3939 Calories from Fat 2029

% Daily Value*

Total Fat 225 g346.1%

Saturated Fat 64.7 g323.4%

Trans Fat 0 g

Cholesterol 1458.1 mg486%

Sodium 6938.1 mg289.1%

Total Carbohydrates 175 g58.2%

Dietary Fiber 9.8 g39.1%

Sugars 26 g

Protein 288 g575%

Vitamin A 102.2% Vitamin C 42.5%

Calcium 107.2% Iron 138.9%

*Based on a 2000 Calorie diet

Chicken Easy Casserole Recipe