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Saturday Night Chicken


Mom's original recipe called for a small amount of paprika sprinkled on the chicken along with the salt & pepper; we've left out the paprika and added fresh oregano and thyme from our little back-step herb garden for a really nice flavor. Serve this with egg noodles, potatoes or rice, plus a green veggie.

6 good-sized pieces of chicken, skinned
salt & pepper to taste
1 can cream of mushroom soup
1 cup heavy whipping cream
2 cloves fresh garlic, minced
2-3 Tablespoons chopped fresh oregano leaves
2-3 Tablespoons chopped fresh thyme leaves
2-3 Tablespoons chopped fresh parsley leaves


Season the chicken pieces with salt, pepper and paprika. Place in a single layer in a shallow pan, sprayed with Pam (we found that it works great in a large cast iron skillet).

Mix the cream of mushroom soup with cream, minced garlic, chopped fresh oregano and thyme leaves. Pour cream mixture over the chicken pieces and sprinkle the top with chopped fresh parsley.

Bake for one and a half hours at 350. If it browns heavily, cover it loosely with aluminum foil.