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Aunt Teresa's Chicken

Aunt Teresa's Chicken

Pam Wright

Pam Wright

A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 727 kcal
  • 36%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 2165 mg
  • 87%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
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Reviews

terrylynne
56

terrylynne

6/24/2004

This recipe was very simple and tasty. I took the advice of some previous reviewers and added some extras. I used boneless, skinless chicken breasts, sprinkled them with chopped garlic, seasoned salt, red and black pepper, thyme, oregano,parsley, and ground sage. I put 8 oz. of sliced mushrooms over the chicken and on top I used 1 can cream of mushroom and 1 cream of broccoli. It was great and smelled wonderful as it was baking!

Ernestina
23

Ernestina

10/7/2003

I really enjoyed this recipe! I only feel that it needs to have a little basil and a whole lota pepper! But man! It was good! I had to alter the recipe because the supermarket had a sale on Chicken Thighs and they were all gone! So I used boneless and skinless chicken instead! Excellent!Loved it!

SILLYPEARLY
20

SILLYPEARLY

2/7/2005

The dish came out wonderful with some modifications. I used celery in place of bell pepper and added another layer of fresh sliced mushroom. I also put ground pepper on every layer. I cooked 4 chicken leg quarters without skin, so I used one can of family sized cream of mushroom, added 3/4 cup of water, some fresh sliced mushrooms and fresh chopped parsley. To top it off, I added some shredded swiss cheese. The baking time was tricky, but it was definitely over an hour for me at 350, I cranked it up later on to speed up cooking time. The chicken turned out tender. I would definitely make this again. I used the food processor to get the vegetables very thin, it worked out well.

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