Ingredients
2 pounds, chicken hind quarters
mushrooms
cream of mushroom soup
two favorite green vegetables
two favorite yellow vegetables
pearl onions
preferred seasonings
Preparation
Boil chicken in dutch oven until almost falling off bone, drain, place in foil-lined pan.
Distribute vegetables on top of chicken.
Add enough milk to creamed soup to blend. Pour over chicken and vegetables.
Add mushrooms to top.
Tent and bake at 325 30 minutes.
Serve with favorite bread.
