caraway seed chicken casserole

This is a pretty quick meal to make. It was a nice change up from the flavor combos I usually use for chicken. It's a can of Cream of Mushroom soup type casserole. They were still popular back in the 1980s in the United States. You can use whatever parts of chicken you want.

• skinless chicken legs

• 1/2 cauliflower

• 1/4 yellow onion

• 1 carrot

• several potatoes

• 1 stick celery

• 2 cloves garlic

• salt

• pepper

• chicken bouillon powder

• caraway seeds

• 1 can cream of mushroom soup

• potato chips

1. Preheat the oven to 375.

2. Rinse and chop the cauliflower, carrot, potatoes, and celery into bite size pieces. Chop the onion and mince the garlic. Add everything to an ungreased casserole dish.

3. Add the can of cream of mushroom soup to the casserole. Add the desired amounts of salt, pepper, bouillon, and caraway seeds. Mix it all together.

4. Strip the skin off the chicken. I do this because I think the skin would add too much grease to the casserole, so many spoonfuls. Sink the chicken into the casserole so that the pieces touch the bottom of the dish. Make sure to thoroughly coat them with the mixture.

5. Crumble potato chips and put them over the top of the dish.

6. Cover the dish with foil and bake until done. I visually check the chicken or check for 165 degree temperature. Visual test is do the juices run clear, is the meat pulling off the bone a bit, so on. I poke the thickest vegetables with a fork to be sure they are soft. They are cooked enough when a fork goes in easily. When the dish is nearly done take the foil off and return it to the oven to crisp the top.

When the top is crisp and the chicken and vegetables are well cooked the meal is done.

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