Recipes

[TrishTX]

We had this for dinner on Wednesday and enjoyed it's delicate flavor (and the leftovers)

Savannah Chicken and Ham

magazine clipping 1970's

4 servings

3 Chicken Breasts, split ( I used 4 chicken breast halves)

2 Tbsp butter

1 pkg (8 oz) fine noodles, cooked and drained

( I had Angel hair pasta in the pantry and used that)

6 slices cooked ham (I used sliced Smithfield ham)

1/2 cup chopped onion

1 can/jar (11 oz) chicken gravy

2 Tbsp white wine (I used a bit more then 1/4 cup) or Lemon Juice

1 tsp rosemary, crumbled

Brown Chicken breasts in butter in a large skillet

Spread hot noodles in an 8 cup shallow casserole ( I used a 9" ceramic pie plate)

arramge chicken on top of noodles, brown ham slices quickly in drippings in pan. Tuck the ham slices around the chicken pieces (I cut the ham into large bite sized pieces)

Saute onion in the pan until soft ; stir in gravy, wine, and rosemary; cook until bubbly, pour over top of chicken/ham dish; cover. (I coverered pie pan with foil)

Bake at 375 F for 30 minutes or until chicken is tender. Top with chopped parsley if desired.

(I think I'll ad some mushrooms next time because we like them so much)