Chicken with Mandarin Oranges
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken
roasting |
*
|
| 1 | x |
salt
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 2 | cans |
mandarin oranges
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | can |
water chestnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken
roasting |
*
|
| 1 | x |
salt
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 2 | cans |
mandarin oranges
|
*
|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | can |
water chestnuts
|
*
|
Directions
Boil 1 large roasting chicken in salted water until tender.
Bone and cut in pieces.
Heat 2 cans cream of mushroom soup, diluted with juice of 2 cans Mandarin oranges.
Add ½ the oranges, sliced mushrooms and water chestnuts.
Add chicken.
Warm for 30 minutes at 350℉ (180℃).
Serve with rice.
