Oven Fried Chicken and Dressing
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When I was on the farm, this was a good meat at harvest, just add vegetable and dessert.
4 pounds chicken, whole or pieced
3/4 cup flour
Salt and pepper to taste
6 cups dry bread cubes
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoons sage
2 tablespoons chopped onion
1/2 cup melted butter or margarine
1 can (10.5 ounces) cream of chicken soup
Cut chicken into serving pieces, dip into flour seasoned with salt and pepper. Brown in hot oil in a skillet. Arrange browned chicken into a dutch oven.
For dressing, combine bread cubes, salt, pepper, sage, onion, butter and 1/2 cup soup. Pile dressing on top of chicken.
Using pan drippings from the skillet, combine with 2 tablespoons flour and enough water with remaining soup to make 2 cups. Pour over chicken.
Cover. Bake 350 degrees for one hour. Serves 6.
Phyllis Butterfield, Geneseo