Dad'S Chicken

• 3 to 4 lb. broiler chicken, cut up or 8 chicken breasts for company dish
• 1/4 c. vegetable oil
• 1 medium onion, chopped coarse
• 8 strips lean, fried, crumbled bacon
• 1 can Campbell's cream of mushroom soup
• 2 chicken bouillon cubes in 1/2 c. water
• 1 tsp. Accent
• 1/8 tsp. fresh ground pepper
• 1/4 tsp. McCormick poultry seasoning
• 1/2 c. chopped pecans (optional)
• 1/2 doz. large mushrooms, sliced (optional)

1. Preheat oven to 350u0b0.
2. Heat oil in skillet and saute onion, pecans and mushrooms, if used.
3. Remove onion and brown chicken lightly in oil.
4. Place chicken in roasting pan or Dutch oven. Stir all remaining ingredients into frypan, making a gravy.
5. Stir in sauteed onion.
6. Pour all over chicken; cover and bake 1 hour or until tender.
7. If gravy is too thick after baking, dilute with sherry, milk or chicken bouillon.
8. Serve over cooked rice or noodles with a tossed green salad.
9. Serves 4.

broiler chicken, vegetable oil, onion, lean, campbells cream, chicken bouillon cubes, accent, fresh ground pepper, poultry seasoning, pecans, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275062 (may not work)