1/4 cup margarine or butter
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon celery salt
12 chicken drumsticks and/or thighs
2 cups show mein noodles, coarsely crushed
Heat margarine in baking pan, 13x9x2 inches, in 350° oven until margarine is melted. Stir in garlic, salt, ginger and celery salt. Place chicken in pan, turning to coat with margarine mixture. Sprinkle chicken with noodles and press gently onto chicken. Cook uncovered until chicken is tender and golden brown, about 1 1/2 hours. 10 servings.
1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes
8 chicken drumsticks or 4 thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) onion soup mix
Rinse peas under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18×15 inches. Place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks on center of each piece. Stir together mushroom soup and onion soup mix; spoon soup mixture over drumsticks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Cook in 450° oven until chicken is tender, about 50 minutes. 4 servings.
©Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.
I’ve made the Little Chicken Dinners in Foil before (this appeared in one of the Betty Crocker cookbooks from the 70s). It came out delish!