Mrs. Sallie Brantley
- 2 medium zucchini squash, fresh or canned
- 2 lb chicken parts
- 2 Tbsp. shortening
- 1 can cream of celery soup
- 1 tsp paprika
- 1/2 tsp basil leaves, crushed
- 1 medium clove garlic, minced
- 1/2 cup drained, chopped, canned tomatoes.
Cut zucchini in half lengthwise, slice diagonally into 1/2 inch pieces. In skillet, brown chicken in shortening, pour off fat. Add soup and seasoning. Cover, cook over low heat 30 minutes or until tender.
Makes four full servings.
