2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon salt
1/3 teaspoon paprika
1 cup diced onion
1 1/2 cups sliced fresh mushrooms
1 cup chopped celery
1 cup fresh mushrooms
1 cup chopped zucchini
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup fresh mushrooms
Heat olive oil in large skillet over medium heat. Cream together dry mustard and salt; stir into oil. Saute onion and mushrooms until tender. Stir in celery and mushrooms, then stir in bell peppers, red peppers and mushrooms. Pour the mixture into the skillet, and reduce heat to medium-low. Sprinkle the mushrooms with olive oil and season with additional mustard and salt.
Cover pan with aluminum foil and bake at 350 degrees for 1 1/2 hours or until chicken juices run clear.
Remove foil and cook on grill/platter for 30 minutes, or until chicken juices run clear. Season with paprika. Pour tomato juice over chicken, and sprinkle with pasta and mushrooms. Cover, and cook 15 minutes. Remove foil and cook an additional 15 minutes, or until chicken is cooked through and juices run clear.
Making these seemed so simple. I did it the first time as written and followed the recipe exactly. This time I made them and they were much better. I doubled the chicken broth and added salt and pepper. I also substituted white granulated sugar for the white. I had to make the crust thinner because the top was too crispy. I ended up pouring away the chicken broth and the bottom part was really chunky and mushy (like a cake crust). I made a slight modification in that I used a little olive oil to make the chicken drippings more liquid-y. This is definately a keeper.
⭐ ⭐ ⭐ ⭐ ⭐