holly's chicken
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.
No Image
prep time
30 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 or 2 - whole chicken(s), cut up
- 1 - large onion, chopped
- 1 can stewed tomatoes
- 1 can mushrooms
- 1 can black olives
- 1 can salted mixed nuts
- 1/2 cup hulled sunflower seeds
How To Make holly's chicken
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Step 1Preheat oven to 350 degrees.
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Step 2Chop onion, distribute evenly in bottom of 9x13 pan.
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Step 3Arrange chicken pieces on top of onion in pan.
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Step 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.
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Step 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).
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Step 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.
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