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Chicken Casserole, From The Soup (M, TNT)
Source: "1,000 Jewish Recipes," by Faye Levy
Serves: 4

Chicken pieces from a soup, such as 4 cooked chicken legs or thighs from chicken soup
About 1/2 to 1 cup chicken soup broth
1/2 tsp. paprika
1/2 tsp. onion powder or ground cumin
Salt and freshly ground pepper to taste

Preheat oven to 350°F.

Put chicken pieces in a small roasting pan and add enough soup broth to cover bottom of pan. Sprinkle chicken with paprika, onion powder or cumin, salt and pepper.

Bake uncovered, basting once or twice for about 15 minutes, or until chicken is browned and very tender.

Poster's Notes:
After chicken soup has simmered long enough for the chicken to be nearly tender, and that it has flavored the soup, it is put in the roasting pan with spices and browned in the oven, so it can be served as a main course.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A