Smooth and Creamy Chicken and Beef Recipe
3 chicken legs
2 pounds beef brisket
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 pound frozen mixed vegetables, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup vegetable oil
1 cup chicken broth
1 (4.5 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Place chicken legs in a large resealable plastic bag with skin still on. Place the bag in the bottom of a large resealable plastic bag with the skin, then remove skin and cut into 1/4 inch cubes. Stick meat cubes into the bag, seal and shake to coat. Mix together Worcestershire sauce, salt, vegetables and cream of mushroom soup.
Place chicken cubes in a 9x13 inch baking dish. Place the meat cubes on top of vegetables and tomato. Arrange mushrooms on the foil, and secure by holding edges together with a fork.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until chicken is no longer pink and juices run clear.