Saturday Night Chicken

This recipe was taken from The I Hate to Cook Book by Peg Bracken (1961) which I was using a lot in 1978. In that book it was known as Saturday Chicken. Family usage (or perhaps custom) somehow transformed the name to Saturday Night Chicken.

• 1 jointed fryer (or any 6 good-sized pieces of chicken)
• 1 tin condensed cream of mushroom soup
• 1 cup cream (don’t cheat and use milk; the cream makes a lot of difference)
• salt and garlic salt
• paprika
• chopped parsley

Take your chicken and salt and garlic salt it a bit, l then paprika it thoroughly. Next, spread it out, in one layer, in a shallow baking tin. Dilute the soup with the cream, pour it over the chicken, and sprinkle the chopped parsley prettily on top. Bake it, uncovered, at 350° for one and a half hours.

Posted by Ian in Mains, Chicken

One Response to “Saturday Night Chicken”

1. Kate Says:

   And (I seem to remember) when one is going all gourmet, which even dad did sometimes, you can add (wait for it) sliced fresh mushrooms!

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