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.


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