Tags
Bake, Barbecue chicken, Beautiful Women, Broth, Casserole, Chicken, Cook, Food on Fridays, Gluten-free, Gluten-free diet, Onion, Pumpkin, Sautéing, Southern Belle Recipes, Southern Hospitality
Photo by Rebecca Price
1 can of pumpkin Dash of Worcestershire
1 cup chicken broth 3- 6 T sugar
Chicken, boneless, skinless Salt and Pepper to taste
1 onion chopped
1 red pepper chopped
Saute‘ red pepper and onion in chicken broth, add pumpkin, Worcestershire, 3-6 Tablespoons of sugar, salt and pepper. Spray casserole dish with Spectrum Coconut spray or similar, place chicken in the pan and pour wet ingredients over the top and cover tightly with foil. Bake at 350 degrees for 45 minutes.
The guide for my recipe came from a family favorite. Mrs. Patti Battram of St. Louis and her delicious Orange Chicken recipe. I’ll post her recipe this week sometime. The Battram family and the Southard family have been the closest of friends for almost 50 years. My husband Todd and their son Rick met when they were four.
