Remember that this was in a rural area that, at that point in history, was only a little more than a decade into the era of electricity and the majority of those cooks had started out on wood stoves. They were new and innovative and our mothers, grandmothers, and aunts embraced them wholeheartedly. I hear a lot of people talk about their “food culture.” Well, let me tell you that for people my age who grew up in the ’50s and ’60s in the rural south, convenience foods were a huge part of our food culture. I would never feel that it was my place to lecture you on how you should or should not cook and eat. If you want to follow a paleo diet, that’s fine with me. If your choice is to be vegetarian, go for it. My philosophy is that there’s room for everybody in the food world. Using Convenience Products is Okay With Me! Specifically, canned cream of mushroom soup.īelieve me, I understand that there are a huge number of people out there who would never, ever, under any circumstances use a can of cream-of-whatever soup. Well, it’s because of one of the ingredients in this Baked Parmesan Chicken recipe. You’re probably wondering why I’m bringing up the subject of authenticity today. I think those things all contribute to maintaining authenticity. To tell you the truth, I turn down more offers to do posts for brand name products than I accept. I hope you enjoy this easy, quick dinner as much as we do! It’s one of those great dishes that you can make in a flash with just a few ingredients you’ve got on hand.Any time I do a post for a brand name product, it’s something that I use myself and can recommend to my readers. Bake at 350 for 40-45 minutes, until chicken is cooked through ( thermometer inserted into thickest part registers 165).ĭepending on how we’re feeling, we typically have our Chicken with Cream of Mushroom and Worcestershire with steamed white rice or Cauliflower Mash ( I usually make a huge batch and freeze leftovers in individual containers, so they’re ready to pull out and heat up anytime). Then, as you guessed, sprinkle on more freshly ground black pepper and Worcestershire sauce. Then cover with more cream of mushroom soup. Now, sprinkle on more black pepper and Worcestershire sauce. This recipe feeds the 4 of us just fine with 2 chicken breasts. Obviously, if you need more chicken to feed more folks, use a larger dish and add more of each ingredient. Sprinkle on some Worcestershire sauce and freshly ground black pepper ( not really any measuring here). 40 minutes later, and you’ve got a dinner done!įirst, layer some cream of mushroom soup at the bottom of a baking dish.
Just layer some cream of mushroom soup, then some chicken breast, some freshly ground black pepper, Worcestershire sauce, and more cream of mushroom soup. It couldn’t be an easier to get dinner on the table.
I can’t even tell you how many times we had this growing up.
#Baked chicken recipes with cream of mushroom soup plus#
Those ingredients plus some freshly ground black pepper, and you’re on your way to an easy, delicious dinner. That means it’s worthy of ze blog! This Chicken with Cream of Mushroom and Worcestershire is EXACTLY as it sounds. Admittedly, it’s probably not even worthy of a whole blog post, but it was an old faithful recipe from my ole Daddy-O. This is one of those “un-recipe” recipes. Rule #26: Sometimes the best recipes are the easiest.
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