Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!
Basic steps to get this in your tummy!
Ingredients
- 5- 6 chicken thighs, boneless and skinless
- 1-10.5 ounce can Campbell’s Cream of Chicken Soup
- About 8 oz milk, measure 3/4 can
- About 3 oz sherry, measure 1/4 can
- 1 small can sliced mushrooms, drained OPTIONAL
- 2-3 tablespoons butter Or olive oil
Instructions
1. Preheat oven to 375 F. Melt butter in glass baking pan in the oven. I use a 9×12 inch baking pan.
2. Place chicken in butter and turn pieces over so all sides are coated. Season with salt and pepper
3. Bake 20 minutes
4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.
5. Pour the sauce over the baked chicken. Bake 20-40 minutes, depending how brown you like it.
6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.
7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!
nina in the kitchen 
I will have to try the old family favorite chicken recipe. Looks easy and tasty. Hope all is well with your family.
Rose
We love it! I’m curious what you think of it
Did the original recipe have cream of chicken soup? Ive been searching for the recipe for a long time. Would you be kind enough to post your mom’s original recipe also? Thank you!
Yes the original used cream of chicken soup. I added the proportions we used to use to my post. Thanks for your comments!