Frank’s Back-A-Town Chicken

Becky McCullin, A Texas Friend
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 Tbsp margarine
  • 3 large onions, thickly sliced
  • 1 large frying chicken, cut up
  • 1 Tbsp poultry seasoning
  • 2 tsp sweet basil
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup fresh mushrooms, sliced
  • 1 lb sausage
  • 3 carrots, peeled and chunked
  • 1/2 cup celery, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup green onions, chunked
  • 1/2 bell pepper
  • 2 cup cream of mushroom soup

In a heavy Dutch oven cook onions in butter. Sprinkle chicken with poultry seasoning, basil, salt, and peppers. Remove onion from Dutch oven and add other ingredients including onion. Preheat oven to 350 degrees, put lids on Dutch oven and bake for an hour and 1/2 hour. Serve with rice or baked potatoes. Very good and will feed many people.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.