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