We still have friends in from out of town. I am used to cooking for three people - not ten!
This recipe seemed like it would feed everyone - and it did.
I did not purchase whole chickens. Instead I bought a few packs of thighs and a few packs of breasts. I wanted to save some time, and no one really ever eats the wings anyway. But there was still a ton of chicken.
Browning the chicken first gives the skin a nice crispiness. This is only helped further by baking the chicken before pouring the sauce over top.
The sauce was interesting. I used a golden mushroom soup, which gave the sauce a lovely amber color.
The two soups blend nicely to make a quite thick sauce. It coats the chicken beautifully while leaving the skin fairly crisp at the end of cooking.
The chicken was absolutely delicious. It was perfectly moist!
The dish was very good. If you aren’t serving 10 people, maybe cut the portions of everything a bit. . .
OVEN BAKED CHICKEN
4 Fryer Chickens, Halved
1 Tablespoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Monosodium Glutamate
1/4 Teaspoon Garlic Powder
1/2 Cup Butter
1 Can Cream Of Celery Soup
1 Can Mushroom Soup
1/2 Cup Water
1/3 Cup Chopped Onion
Sprinkle chicken pieces with salt, pepper, monosodium glutamate and garlic powder. In a large skillet, heat butter over moderate heat until hot and bubbly. Add a few pieces of chicken and cook 3 to 4 minutes per side. Remove chicken from skillet and arrange in a baking dish. Repeat until all chicken is browned. Pour any remaining butter over chicken. Place pans in oven, turn on to 350 degrees and bake for 35 to 40 minutes. In a bowl, mix celery soup, mushroom soup, onion and water. Pour soup mixture over chicken, bake 15 to 20 minutes longer.
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