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Posted by on Aug 30, 2011 in Featured, Flashback Friday (Retro Meals), Main Dish, Recipes | 2 comments

Campbell’s “Glorified” Chicken

Campbell’s “Glorified” Chicken

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I have mentioned a few times just how big my obsession with cookbooks is…I seriously LOVE them. I really have a thing for vintage cookbooks….Usually, they are full of wonderfully quirky and typically off-putting recipes like Tropical Frankfurters and Mackerel Pudding. (Delish, no?)

Once in awhile, an old vintage set of recipes will actually contain a gem…I found a recipe for Glorified Chicken in an old Campbell’s Soup Cookbook, and it has become a family-favorite and a go-to meal on night’s when I haven’t planned ahead! You’ve gotta love a recipe that can be put together in about 3 minutes, uses ingredients you’re sure to have on hand, and that your kids will eat up! (Hey now folks, I think that’s the Supermom Trifecta…Cheap, Easy, and The Kids Will Eat It!) We have a winner ladies…

Now, while I wouldn’t necessarily call this chicken “glorious” as its name so implies…I will call it pretty tasty and oh so simple! (*Remember, I have NEVER claimed to be a “foodie.” I do NOT write gourmet recipes…I’m all about realistic, week-night recipes for REAL moms….busy moms….moms who just want to get hot food on the table that their family will eat and enjoy! Amen.)

Here is what you will need:

Ingredients

Boneless skinless chicken breasts (I usually use tenders, as they cook up much quicker and don’t dry out as easily)

1 T butter (melted)

1 can cream of mushroom soup (or just about ANY variety of cream soup you have on hand! Very versatile dish!)

To Prepare

1. Place defrosted or fresh chicken in a 13×9 pan. I use a combination of chicken breast tenders and boneless skinless chicken thighs. Heat your oven to 375 degrees.

2. Season both sides of your chicken with salt and freshly ground pepper. (Several versions of the original recipe say to use thyme as well….My husband doesn’t like thyme, so we omit this.)

3. Drizzle the melted butter on top of the chicken, and place in the oven for about 20 minutes.

4. Pull the chicken out of the pan and top with the cream soup. (I like to mix mine up a bit to make it easier to spread.)

5. Put the chicken back in the oven for another 10 minutes, or until the chicken is no longer pink. (You will need to adjust your cooking time if you are using whole breasts.)

 

This is the perfect meal to throw together on those nights when time gets away from you, or when you haven’t gotten to the store in awhile! This saved me yesterday when it was 4:40 and I hadn’t thought about dinner yet! The sauce is great on rice or potatoes, (or mopped up with a biscuit!) Make a veggie, and you have a complete meal in almost no time!  Have a great week everyone! Enjoy this vintage treat!

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2 Comments

  1. sounds like dinner!

  2. We made this in home economics my senior year for our final :) Wayyyyy back in the day ;-)Still a favorite. This can be cooked on top of the stove as well. Just brown your chicken, pour the soup over the top of the chicken, cover and cook slowly for 30 minutes. Serve with mashed potatoes or over egg noodles and a vegetable. MMMM Good

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