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This is a don't-knock-it-til-you-try-it recipe. If you grew up eating Mushroom Chicken, you know how good it is. If your tendency is to sneer at any recipe that calls for Campbell's soup, all I can tell you is that if I made this for you without telling you what was in it, you'd ask for the recipe.
1 chicken, cut into serving pieces
1 can Campbell's Cream of Mushroom Soup
(not the lite version, not another brand)
white wine
8 oz. container sour cream
Preheat oven to 375º. Scoop the soup into a flameproof 9"x13" (or similar) baking dish. Fill up the empty can halfway with white wine, and add to the dish. Mix thoroughly. Place the chicken pieces into the pan skin side down, and season with salt and pepper. Turn the chicken over, skin side up, so the pieces get slightly coated with the soup mixture. Season the skin side of the chicken with salt and pepper. Bake for about an hour, until the chicken is browned and the juices run clear.
Remove the chicken to a plate. Tilt the dish sideways and remove any chicken fat that has accumulated on top of the sauce. Put the dish over medium heat on the stove, and once the sauce starts to bubble, whisk in the sour cream. You don't need to use all 8 ounces - start with a big spoonful, then keep adding until it looks and tastes good to you. (I have no problem using the whole container, of course. It's not like I eat like this every day!)
I always eat this with white rice, but I'm sure noodles or even potatoes would be good, too.
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