POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.

                

CHICKEN PIPLAF

1 1/3 c. Minute Rice
1 envelope onion soup mix
1 can cream of mushroom soup
1 1/2 c. boiling water
4 tbsp. melted butter
Sprinkle pepper and salt
4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and
sprinkle with salt and pepper.
Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15
minutes until chicken is done. Can be fixed ahead of time, and then baked.

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