In honor of the 10th anniversary of the Forster-Bazzano family reunion this weekend, I am going to be sharing a week’s worth of my family recipes with you.
First up is my Grandma Clara’s Company Chicken.
- 1 package frozen chicken breasts and thighs
- flour for dredging
- salt and pepper
- 1 can cream of mushroom soup
- 1/2 teaspoon curry powder
- 1 can sliced mushrooms, 4oz
Dredge chicken in flour, salt and pepper. Brown in a little oil thoroughly on all sides. Place chicken in a large casserole.
Stir soup into pan drippings. Add curry and mushrooms, along with 1/2 soup can of water. Pour over chicken and bake for 50 minutes at 300 degrees.
My notes: I use 1 lb (approx. 4) chicken thighs, freshly sauteed mushrooms, and white wine or dry sherry in place of the water. Even without those changes, it’s still a very simple and tasty recipe.
