Holly's Chicken Recipe

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Holly's Chicken

Karen Hatch


My cousin Holly created this dish 40 years ago and our family has loved it ever since. The ingredients are a bit unusual. No need to add more salt as there is plenty in the added ingredients. You can experiment with other ingredients. We have tried water chestnuts, celery, garlic, or corn with success.

I think adding a can of cream of mushroom, chicken, or celery soup would be delicious, too, but I have never done it.

☆☆☆☆☆ 0 votes
30 Min
1 Hr


1 or 2
whole chicken(s), cut up
large onion, chopped
1 can(s)
stewed tomatoes
1 can(s)
1 can(s)
black olives
1 can(s)
salted mixed nuts
1/2 c
hulled sunflower seeds


1Preheat oven to 350 degrees.
2Chop onion, distribute evenly in bottom of 9x13 pan.
3Arrange chicken pieces on top of onion in pan.
4Add remaining ingredients, including any liquids desired. I usually reserve the liquid from the mushrooms and the olives to add if needed, and use the entire can of stewed or whole canned tomatoes. Break up the tomatoes if using whole canned.
5Cover with foil and bake for one hour or until tender. Take the foil off for the last 15-20 minutes to brown. Add more liquid if needed (usually not necessary).
6Remove from oven, let sit 5-10 minutes and serve. I like this with sides of Dee's Barley and a root veggie like carrots or parsnips.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Hashtag: #family recipe