I like to pop in a share some faves...I will be a lot more diligent come holiday time. I had a blast last year. AND, I hope I was a little helpful.
This dish was one that I got the recipe for when on my honeymoon...almost 18 years ago. This is a "fancy" dish. It is easy (despite how it might sound) and SO SO yummy. I hope you will give it a try. I will not post the original recipe. I had to adapt it some, due to the availability of some of the products.
The dish is:
BAKED CHICKEN IN SHRIMP SAUCE
4 lbs. chicken breasts or parts
1/2 c. seasoned flour (just salt and pepper, y'all)
1/3 c. butter (real)
1 medium green pepper in strips
1 onion, sliced think
2 (10 oz cans frozen shrimp soup)**
**I use 2 cans of cream of shrimp soup and 2 cans of tiny salad shrimp...the kind you find where the canned salmon and tuna are.
1/2 cup water
1 (8 oz) can tomatoes, chopped (or 1 c. fresh tomatoes, chopped)
1/4 tsp. thyme
Dust flour over chicken. Brown slowly in butter. Remove and arrange in 2 (8X12) baking dishes (skin side up*) *I used skinless
Saute pepper and onion in drippings until tender. Pour off drippings. Add soups and shrimp and water. Heat until soup thaws (if using frozen soup). Add tomatoes and thyme. Pour over chicken. Cover and bake 45 minutes at 375. Uncover and bake 15 minutes more until tender. Serves 12.
OMGsh!!! This melts in your mouth.
Now, say for some STRANGE reason you don't do shrimp. You can use this method with any cream soup and leave out the shrimp all together. You will still get a melt-in-your-mouth piece of bird!!! ENJOY