15.1/2 oz tin Cream of Chicken Soup
1 cup cream
Portions of chicken (legs)
2 bananas
Sprinkle of garlic salt, paprika, nutmeg, oregano
Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']
