Sour Cream Chicken (make ahead)
Newsgroup: rec.food.cooking/jeanette

This meal can be prepared ahead of time and stored in the fridge. You need someone to put the chicken in about 2 hours ahead of time.

whole frying chicken, rinsed and dried

cream of mushroom soup - this is the sauce, so be generous to yourself - 2 cans is usually plenty (this means more rice will be eaten, hmm?)

canned mushrooms - fresh ones can be used as well. Don't drain the can quite yet.

carrots - slice the carrots at a slight angle like Chinese sausages - I never seem to have added enough carrots to the recipe.

sour cream - this is the equivalent tenderizer, so don't forget to add it.

1. Stuff the chicken with some of the mushrooms. If the chicken seems a bit dry, you should also add some of the mushroom juice.

2. Place in baking pan (will be covered with lid or foil). Cover the chicken with the Cream of Mushroom soup. If you put two chickens in a pot, still use only two cans. Smear the cream of mushroom on the chicken.

3. Add the carrots beside the chicken.

4. Put the lid on. Put in oven for about 2 hours at 350F. Check on the chicken to make sure it isn't drying up. Smear the sour cream all over the chicken and resume cooking until done.

5. Serve with rice. LOTS of rice is good, because the sauce is REALLY YUMMY. On sour cream chicken night, we make about 6 cups of rice, in comparison to the usual 3 1/2 cups.

**Note: This dish is really good as a reheated leftover (if there are any left though).