- 8 Chicken Pieces of Choice (Thighs, legs, Breast, Wings)
- 1 Stick of Butter
- 1 Can of Cream of Mushroom Soup
- 1 Small Onion Chopped
- Seasoning Salt, Table Salt and Pepper to taste
- Seasonings of Choice
Melt Butter in pan at medium heat.
Season Chicken and Brown in the Butter
Remove Chicken and Set Aside
Chop and add onion to the frying pan and sauté briefly
Add cream of mushroom soup and stir until smooth
Add chicken back to the pan and simmer until the chicken is tender (about 25-30 minutes depending on size of chicken pieces) Place in oven safe ban and finish cooking in oven at 350 degrees
Chicken Broth or water can be added if gravy is too thick.
Serve over White Rice.
Add Butter Beans to a Pot fill with Water and add a few slices of fatback. Let cook for 20-30 minutes and season with salt and pepper to taste.