Vidalia Onion Compote Casserole
1991 Glennville Onion Festival Cooking Contest 1st Place Winner
3 Vidalia Onions, sliced
4 Potatoes, sliced
1/4 lb. Boneless Chicken Breast, cut into strips
1 can Cream of Onion Soup
1/2 stick Margarine, melted
Salt and Pepper to taste
Preheat oven to 35F. In a large casserole dish, make alternating
layers (2 each) of onions, potatoes and chicken. Mix together
soup and margarine and spread evenly over the top of the casserole.
Cover and bake 1 hour.
Serves 6.
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