This dish immediately transported me back to my childhood. It is easy and delicious. Chicken pieces, drizzled in butter and baked, topped with cream of mushroom soup and baked a little longer until you have tender, juicy chicken and a wonderful gravy for your mashed potatoes.
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I was born in 1958 and my mother was fully immersed and happy to be part of the convenience food brigade. Most of our meals were casseroles using recipes from the back of soup labels. We also had our fair share of frozen entrees. Our potatoes came out of a box and our vegetables came from a can.
My mother hadn't always cooked this way. My brothers have a much different memory of the dinners she made. So when I think of vintage recipes I think back to those meals and I grab my copy of Back of the Box Gourmet.
I have made a lot of fun recipes with this cookbook including Mayonnaise Cake, Tomato Soup Cake, and Key Lime Pie.
This time I wanted to make something savory so I opened the book to the Suppers: Sunday Comfort All Week Long section. When I saw this recipe for Glorified Chicken I was immediately transported back to my childhood.
The recipe calls for Cream of Chicken soup but my Mom always used Cream of Mushroom so I did as well. I served it up with mashed potatoes (not from a box) and maple glazed delicata squash. It was a delicious comforting meal.
Yield: 4 servings
Glorified Chicken
This dish immediately transported me back to my childhood. It is easy and delicious. Chicken pieces, drizzled in butter and baked, topped with cream of mushroom soup and baked a little longer until you have tender, juicy chicken and a wonderful gravy for your mashed potatoes.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 1 (3-4 lb) chicken, cut up or pkg of 8 chicken pieces
- 2 T. butter, melted
- salt and pepper, to taste
- 1 (10 oz) can Cream of Mushroom Soup
Instructions
- Place the chicken pieces in a baking dish, skin side up. Season with salt and pepper, drizzle with the butter and bake in a preheated 375* oven for 40 minutes.
- Remove chicken from oven and top pieces with dollops of the soup. Return to the oven and bake for another 20 minutes, until chicken is fork tender. Remove the chicken to a serving bowl or platter. Whisk the sauce and pour over the chicken pieces before serving.
Notes:
Adapted from a recipe found in Back of the Box Gourmet
Calories
217.74Fat (grams)
15.38Sat. Fat (grams)
5.95Carbs (grams)
5.24Fiber (grams)
0.55Net carbs
4.69Sugar (grams)
0.31Protein (grams)
14.24Sodium (milligrams)
689.15Cholesterol (grams)
71.01
Property of A Day in the Life on the Farm
I've never heard of it but it soundss like an easy weekend meal!
ReplyDeleteEasy Peasy Heather.
DeleteI had plenty of meals with meat baked in cream of mushroom or celery soup! Great memories! Love the story about your mom.
ReplyDeleteCream of mushroom soup (and chicken and celery)....good for any type of casserole. I have some fond taste memories from my childhood of these, too.
ReplyDeleteI think that is true for so many of us.
DeleteMy mother in law still has cans of "cream of" soup for casseroles and sauces like this.
ReplyDeleteIt really does make life easier.
DeleteHI, Yes, cream of chicken, cream of mushroom and cream of celery. On Fridays when we did not eat meat, we had tuna casserole, made with cream of celery soup, a can of peas, rice and tuna from a can. I loved the meal. It was so much tastier than meatless spaghetti and fish sticks, lol
ReplyDelete- Cathy
We too would have that casserole but with noodles instead of rice.
DeleteThat's how we always had pork chops growing up - creamy comfort food!
ReplyDeleteSo comforting! I would have to have my mashed potatoes with this one.
ReplyDeleteAbsolutely Terri.
DeleteI've never heard of this dish, but you can bet I'll be making it. Loved your story too. We ate a lot of boxed foods and casseroles growing up too
ReplyDeleteThanks Lisa.
DeleteIt sounds like my mom had a similar cooking style to yours! Of course she had dinner for 7 kids to manage, so I can't fault her taking shortcuts.
ReplyDeleteYes, there were 6 kids in our family so they absolutely needed shortcuts.
DeleteFor some reason my mother didn’t use canned soup or packaged foods in her recipes, though she did use canned vegetables often. I never heard of tuna noodle casseroles until I was working with several women who did a lot the cooking that was popular then. I never really got into the cream of canned soup habit, though, I tend to just make my own white sauce.
ReplyDeletebe well... mae at maefood.blogspot.com
I'm sure this would be even better with homemade white sauce Mae.
DeleteI'm about the same age but we never had this--looks so good! I know what you mean about the convenience food era! What would our moms have done without cream of mushroom soup!
ReplyDeleteThat's for sure Inger. And now that they are making it healthier with less sodium it is a good option for us as well
DeleteI appreciate you sharing this recipe as it sounds easy & delicious. A friend gave me a recipe in the middle 70's from her childhood, that she said came from the back of the Campbell's Cheddar Cheese soup & it was called Glorified Chicken. It's different than this one but very delicious. I have made it for years and it has always been a family & friends favorite. ( I always at least double the soups & water as we love lots of the gravy it makes) I have never seen it on the back of the can, nor can I find it anywhere online. (Maybe it was just her mom's version) Here it is: 1 whole cut up chicken (skin on), 1 can of Cheddar Cheese soup, 1 can of Cream of Onion soup or Cream of Celery, 2 cans of water. Fry chicken pieces in a small amount of oil in a large Dutch Oven, just until browned on all sides. Drain oil (leaving crispy bits) in the pot). Add the 2 cans of soup, 2 cans of water & whisk until smooth.Put chicken pieces back in, stir to combine, cover & simmer for 1 hour. We eat it over egg noodles. So delicious!
ReplyDeleteThis does sound good and easy. Thanks for sharing it.
Delete