Chicken with Sour Cream Sauce
|Broiler fryer chicken||3 Pound, cut up, skin removed|
|Carrots||2 Medium, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs) (For Serving)|
In 3-qt casserole place chicken, carrots, celery, onion, salt, pepper and thyme.
In small bowl mix soup and water.
Pour over chicken and vegetables.
Microwave at High 23 to 30 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging and turning chicken over 2 times.
Package in freezer container.
Label and freeze no longer than 6 months.
To serve, remove from container and place in 3-qt casserole.
Microwave at High 5 minutes.
Reduce power to 70% (Medium-High).
Microwave 20 to 25 minutes, or until heated, breaking up and rearranging pieces 3 or 4 times.
Blend sour cream into sauce.
Spoon over chicken.
Serve with noodles, if desired.