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Author Notes: This recipe is one of my One-Dish meals, which are so easy to make and always get them coming back for more! When my sister-in-law was visiting, she was amazed at all the variations of dishes I made in just one big ole baking dish, and asked me to write down some recipes. I like to change around the vegetables and lighten it up for spring and summer, but since it's been really COLD here of late, I thought I'd pull out my baking dish and whip up a warming, hearty dinner tonight.. I include a photo of the dish (pre-seasoning) so you can see what the whole thing looks like clearly. Once the seasonings and soups go on, you just cover it tightly with foil, slide it in the oven, turn on the timer and let it bake--no fuss at all! I serve this dish with steamed rice because it makes a wonderful gravy of it's own, and cranberry sauce. Any left-overs served for lunch the next day taste especially good, I think, because of the combination of herbs and onions. If you have a group of 5 or more you're cooking for, add a colorful steamed, fresh vegetable like summer squash or broccoli, or saute cubed butternut squash with onions and rolls. Not a drop of this dish gets left behind! - BeijingRose
- 10 chicken drumsticks
- 2 whole onions, sliced in quarters
- 1/2 pound baby carrots, peeled
- 1/2 cup celery, chopped WITH the leaves
- 6 russet potatoes, peeled and halved
- 1 carton whole white mushrooms
- 1 can Cream of Mushroom soup
- 1 tablespoon ground Sage
- 2 teaspoons California Garlic powder w/parsley
- black pepper & salt to taste
- Preheat oven to 400 degrees. Spray a large baking dish with PAM. Wash the chicken drumsticks in cold water and lay them out in the dish. Wash and peel the potatoes and set them around the dish.
- Peel and quarter the onions and tuck them between the drumsticks. Wash the mushrooms and distribute them around the chicken, the chop and sprinkle the celery, including the leaves, on top.
- Sprinkle generously on the ground sage, garlic powder, salt and pepper to taste. Mix the can of mushroom soup in a bowl with half a can of milk, stir well, and pour it over the chicken and vegetables. Cover the whole dish with aluminum foil and make sure the foil is tucked tight around the dish handles and along the sides. Bake for 1 hour and 20 minutes, then take off the foil and turn the broiler on and leave the chicken to brown for about 10 minutes. Serve with steamed rice or butter rolls. Any left-over juices and gravy make a fantastic soup stock; if you are watching your fat intake, pour the extra juices/gravy in a bowl and place in the fridge for a day, then skim off the fat.
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