This is one of my favorite family recipes that my dad invented, and I’m so glad he did.
1 whole chicken fryer cut up (approximately 4 pounds) (6 boneless chicken can also be used)
2 cans cream of mushroom soup
1 cup flour
1 tbsp. poultry seasoning
1 tbsp. garlic salt
1 tbsp. seasoned salt
1 tsp. black pepper
1 medium onion, peeled and diced
1 medium green pepper, de-cored, de-seeded, and diced
2 stalks celery, rinsed and diced
3 tbsp. olive oil
Put flour and seasonings in large Ziploc bag. Shake to distribute seasonings evenly within flour. Dampen chicken so it is moist but not dripping wet. Place each piece in Ziploc bag and shake to completely coat chicken. Put olive oil in skillet. Turn on medium to high heat and brown chicken. Remove chicken from pan and set aside. Add green pepper, onion and celery in leftover oil drippings and cook until browned. Place chicken back into pan. Add 2 cans cream of mushroom soup. Add one emptied mushroom soup can of water. Cover. Cook for approximately 45 minutes. Serves 6 hungry people.
Sides that complement this entree are rice; egg noodles or mashed potatoes. The gravy is ladled over these liberally.
Nice vegetable sides can include steamed green beans (or garlic green beans) or carrots.
My dad (Gary Martin)