When you need a crowd-pleasing, easy-to-make entree’ - you can’t go wrong with this one. Yes, it has everyone’s evil kitchen secret (cream-of-something soup) - but when you’re in a hurry, it’s a great timesaver. Nobody complains when I make this, and it feeds a big group of hungry people.
My kids (who are the reason I have this blog, by the way) keep asking me to post the “old favorites”. The ones I raised the family on. The ones I go to when they are all coming home to stay a while. So this one’s for YOU, guys!
My good friend, Phyllis shared this recipe with me years ago when I was her visiting teacher. Visiting teaching is one of the wonderful things about being a Mormon. Besides being a way to uplift other women, serve them, and be their friend - you share things that ALL women love. Experiences that you’ve had, hardships you’ve grown from, and... RECIPES!
Originally this was a crockpot recipe - and I love the crockpot in the summer months. But when it’s cold outside, I always bake this in the oven. You can bake it for 1 hour at 350° - but I have found that it’s just perfect when baked at 300° for 2 hours. I’ve included all the cooking options in the recipe.
The chicken turns out so tender, you don’t need a knife - it falls apart with a fork. The gravy is creamy and not over-the-top rich - with a little hint of lemon, garlic, and parmesan. It’s great spooned over the chicken, and a little more of it over mashed potatoes, rice, or even pasta.
I’m not apologizing for the use of cream of chicken soup, or sour cream. Those ingredients were mainstays at the time I was raising my family, and they still have their place in many of my favorite recipes. I rarely use canned cream soup now, but it’s great when I’m pressed for time.
For this easy delicious recipe - to to: