Going to roast a whole chicken for dinner? Why not roast two and save the meat from the second chicken for this family favorite? Here’s how I roast my chicken: 2 whole roasting chickens 1 can onion soup Seasonings to taste: Garlic Season all Lemon pepper Open soup and drain onions from the broth (saving the onions). Pierce the chicken all over with a meat fork. Pour soup broth over the chicken. Season to taste. Put saved onions inside the chicken cavity. Cover and bake at 350 for 2 1/2 - 3 hours until chicken is tender. De-bone the chicken and freeze until needed for Mama’s Mush or make the same day. To finish making the "Mush" - 1 small frozen bag of each: Green beans Corn Peas Baby carrots And whatever other vegetable you’d like to add 1 can family size cream of chicken soup (do not add water) Salt and pepper to taste Seasonings to taste 2 cans garlic and butter crescent rolls Thaw chicken (if you chose to freeze it). Mix all the veggies together with the soup. Add chicken. Put mixture into sprayed 13x9 baking dish. Bake at 375 degrees for approximately 45 minutes. Take out of oven and lay crescent dough flat across the top and bake until done, approximately 20 minutes.
Meats and Main Dishes