Why You Need to Try This Forgotten Chicken
So, let me tell you about this recipe I stumbled upon during a random family reunion! You know, those gatherings where everyone brings a dish, and you silently hope something’s not a disaster? Well, this one was the highlight, and my aunt swore it was the easiest thing ever—’just set it and forget it!’ she always says. This dish has saved many a weeknight dinner for me, especially when I just can’t deal (and let’s be honest, who can always deal with cooking?).
Why You’ll Love This
I make this when I’ve had one of those days. You know, when all you want is to plop on the couch with a bowl of something warm? My family goes nuts over it, especially because they think it’s some fancy concoction, when really it’s as simple as pie (or actually, far simpler than pie!). Honestly, just a few ingredients and a bit of oven magic. Plus, it gets better. The leftovers—if there are any—are even tastier the next day. Just a sprinkle of fairy dust, right?
What You’ll Need
- 4 boneless, skinless chicken breasts (I sometimes use thighs, juicier!)
- 1 can of cream of mushroom soup (or cream of chicken if that’s more your jam)
- 1 cup sour cream (Greek yogurt works too, in a pinch)
- 1 package of dry onion soup mix (any brand is fine, though my grandmother was a stickler for Lipton)
- 1 cup water (I once used chicken broth, it was a game-changer)
- Salt and pepper to taste
How to Make It
- Preheat your oven to 350°F (that’s about 175°C for my metric friends).
- In a mixing bowl, combine the mushroom soup, sour cream, and onion soup mix. Stir until it’s all blended—this is where I usually sneak a taste because, you know, quality control!
- Place the chicken breasts in a baking dish. Pour the mixture over the chicken. Add water around the edges so it doesn’t dry out (don’t worry if it looks a bit odd right now—it always does!).
- Bake in the preheated oven for 1 hour. Check at the 45-minute mark—it might be done sooner if your oven’s got a mind of its own like mine.
Notes from My Kitchen
Honestly, I learned the hard way that overcooking the chicken makes it tough as an old boot, so keep an eye out! Also, I tried it once with low-fat sour cream. Big mistake. It just didn’t have the same creamy goodness.
Mixing It Up
I’ve tried adding mushrooms and even spinach for a bit of greenery. It was great, but there was one time I attempted to add broccoli. Let’s just say it wasn’t my finest culinary moment. But hey, cooking’s all about experimenting, right?
Got the Gear?
You’ll need a decent baking dish. If you don’t have one, a glass casserole dish works just as well. No need to get fancy gadgets, though I did once use a cast iron skillet just to feel rustic.
Keeping It Fresh
This dish keeps well in the fridge for a couple of days, though to be honest, it rarely lasts that long at mine! Just pop it in an airtight container, and it’s ready to go when you want it.
Serving Up Some Love
I usually serve this with mashed potatoes, but rice or even a nice crusty bread would do the trick. On Sundays, we make it a mini-feast with some roasted veggies. There’s something about a big family-style meal that just hits differently, you know?
A Few Tips from Experience
I once tried rushing the baking, thinking I could crank the temp up and save time. Big mistake. The sauce just didn’t reduce right. Slow and steady wins the race with this one.
Your Questions, Answered
Can I use frozen chicken? Well, you could, but honestly, it might end up a bit watery. Thawing it first is usually better.
What if I don’t have sour cream? No worries, just use plain yogurt. Or actually, cream cheese works too if you’re feeling indulgent!
Does it really take an hour? Yeah, but sometimes I find it’s done a tad earlier—just keep an eye on it!