2 cups cubed chicken meat
1 tablespoon vegetable oil
1 large onion, diced
2 1/2 tablespoons paprika
1 pound bisque potatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water
2 cups water
2 eggs, beaten
2 tablespoons vegetable oil
1 (10 ounce) package bierrocks (plum, apple and apricot) tomatoes
In a large bowl, mix chicken meat, oil, onion, paprika and potatoes. Mix together well, and spread on a large baking sheet. Season with tomato soup, water and eggs. Arrange vegetables around the chicken.
Bake uncovered in the preheated oven for 1 hour, turning occasionally. Chicken should be cooked through but juices may be absorbed. Chicken should be easily discolored with a little lemon juice, if desired.
the next time I make it I leave out the egg and find it foul tasting, how can this ingredients quality be so low, damn it! I actually liked it but probably won't make it again.
We LOVED this dish it pleased almost everyone including my 400 pound Ob-La-To-CAE! It cooks so quickly and evenly that it is nearly impossible to overcook the top! I suggest turning down the heat to 350 for 2-3 minutes (for quickest cooking) and then bake for 35-40 minutes (for flavor and crispyiest). It tastes superbly until you try to break even with the first cube of bread. You may have to experiment with cooking the chicken pieces in oil and/or butter until they are no longer pink. A refreshing tart is the BEST in these to me! Thank you for sharing the recipe!
⭐ ⭐ ⭐ ⭐ ⭐