1 (1 ounce) package dry onion soup mix
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons butter
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 green bell pepper, chopped
1 (12 ounce) package frozen chopped spinach
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
1/4 cup chopped green onions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large roasting pan and brown on both sides. Stir in mushrooms, oil, chicken and bell pepper. Pour chicken mixture over chicken, cover and roast for about an hour.
Meanwhile, beat butter and brown over medium heat in a mixing bowl. Add green bell pepper and green bell pepper and celery and bell pepper and celery mixture to the roasting pan. Pour chicken mixture over all and roast for a few minutes, flipping chicken every 20 minutes.
Meanwhile, stir in cooked eggs, tomatoes and green peppers into chicken mixture, then pour chicken mixture into roasting pan. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
Meanwhile, heat olive oil in a large skillet over medium heat and saute onions and green peppers in olive oil until tender. Stir spinach into skillet and cook, stirring occasionally, until wilted. Remove spinach and stir in chicken and roast mixture. Spoon spinach mixture into the roasting pan.
Cover roasting pan with aluminum foil and pour 1/4 cup of the chicken mixture into pan. Cover pan and cook over medium heat for 3 to 4 hours, stirring occasionally. Pour 1/4 cup of chicken soup over chicken mixture and simmer for 10 minutes, stirring occasionally. Pour remaining chicken mixture over pan and simmer for 1 to 2 hours, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐