Hot Chicken



  • 2 large fryers
  • 2 pods red pepper (I use green hot pepper)
  • 5-6 stalks celery
  • 2 onions
  • 2 garlic bulbs
  • ¾ cup flour
  • 1 stick butter
  • 3 pints whole milk
  • 2 cans cream of mushroom soup
  • Salt and pepper to taste
  • Bay leaf


Cook fryers with pepper pods, celery, onions, and garlic. Cool and chop chicken.

Brown flour slowly in skillet using ¼ cup margarine, butter or oil. Mix with milk.

Add mushroom soup.

Season with salt and pepper and bay leaf. Add chopped chicken and cooked vegetables to gravy mixture.

Add one stick butter. Simmer. Stir occasionally. Serve over rice, or layer on top of rice in a casserole dish and bake on 400 till bubbly. May also be served over toast or mashed potatoes.

Also good served with frozen dumplings prepared according to package directions and drained well. Crushed crackers or chips may be added if served as a casserole. I like to sprinkle canned fried onions on top.

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