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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: W. H. Stoneman
Servings: 4 to 6
2 pounds chicken, skinless
¼ cup vinegar
2 tablespoon Tabasco sauce
7 ¼ ounces cream of mushroom soup
¾ cup water
3 tablespoon flour
8 ounce mushrooms, sliced
¼ cup butter
2 garlic cloves, minced
Preheat oven to 350°F. Arrange chicken in casserole pan. Pour vinegar over chicken pieces, followed by tabasco sauce. Whisk cream of mushroom soup, water and flour until smooth; pour over chicken. Sauté mushrooms in butter and garlic for three minutes. Add mushroom mixture to cover chicken in casserole.. Bake uncovered for 65 minutes or until chicken is done and gravy is has thickened.