- 1 container chicken livers, membranes removed
- 1 onion, diced
- 6-8 large mushrooms, quartered
- 1 Can Campbells Cream of Mushroom Soup
- 1 teaspoon dried oregano
- 2 tablespoons butter
- Salt and pepper to taste
Rinse the chicken livers and remove membranes. Pat dry. Sprinkle salt and pepper. Add butter to hot pan. Add the onions and let them get translucent. Then brown the livers. Sprinkle the oregano over the liver and onions. Add the mushrooms and cook 5-10 minutes on low. Then add the mushroom soup and mix to incorporate. Reduce heat and cook another 10 minutes.
*I put this over stuffing.
By Sharon Feldman
BLOG COMMENTS POWERED BY DISQUS