Wednesday, April 23, 2025

Fast & Easy Chicken

This is one of those recipes that seemed ubiquitous in the 80's. The Campbell's Soup company put out dozens of  recipes that used their condensed cream soups as a base for a creamy dish. I found this recipe on a hand written care in Grandma E's box but there's no name on it so I have no idea who gave it to her. I selected it because it looked similar to one that my other grandma used to make. (it was actually one of my favorite dishes as a kid.

This came out ok, but the three different soups seems a little needlessly fussy. I've never really been able to taste the celery in cream of celery soup. I suspect this could easily be scaled down but I'd have to tinker with it.   

Fast & Easy Chicken

  • 2 Frying chickens (I used about 5 pounds thighs and legs)
  • 5 oz slivered almonds
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/4 c. dry white wine (I used closer to 1/2 c.)

  1. Parmesan cheese
  2. Preheat the oven to 350
  3. Season chicken with salt and pepper. Lay in a shallow baking pan and cover with 2/3 of the almonds.
  4. Mix the three cans of soup together with the wine and pour mixture over the chicken and almonds. Sprinkle the remaining almonds on top. 
  5. Bake at 350 for 2 hours

Serves 6-8 

Possible variations and additions:

  • Top with 8 oz of shredded swiss cheese
  • Substitute a bag of stuffing mix for the almonds (or maybe just add them)
  • Use cut up boneless thighs and add 2-3 cups of steamed broccoli

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