Ingredients:
- 3 tablespoons butter
- 1 1/4 to 1 1/2 pounds chicken livers
- 1 large onion, halved and thinly sliced
- 1 cup sliced mushrooms
- 1 pound cut green beans, thawed if frozen
- 2 cans (10 3/4 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1/4 cup dry onion soup mix, about half of 1 envelope
Preparation:
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add chicken livers and sauté until browned on all sides. Remove chicken livers with a slotted spoon; set aside. Add remaining butter to skillet and melt over medium heat. Add onions, mushrooms, green beans; cook until crisp-tender, about 5 minutes, stirring occasionally. In a bowl combine soups, milk, and the onion soup mix; stir to blend. Pour soup mixture over onion and beans in skillet; stir to blend evenly. Cook, covered, over medium-low heat for about 15 minutes, or until beans are tender. If necessary, add a little more milk to prevent sticking. Add chicken livers to skillet; cook for about 5 to 10 minutes, until hot and bubbly. Serve over toast or rice. Serves 4.
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