This is a recipe from a 1950s schoolmate's mother.
1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken
Preheat oven to 350 degrees.
Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken
Preheat oven to 350 degrees.
Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.
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