Tonight's dinner was great. We had Jewish Chicken, brown basmati rice, Normandy vegetables, and baking powder biscuits. The caramelized onions I wanted to make are done in a slow cooker and I didn't get them started in time so we'll have those another night. And no one wanted salad so we passed on that, too.
Jewish Chicken is a favorite in our house and it's thrifty if made with ingredients purchased on sale. No, I didn't name it and yes, I know no Orthodox Jew worth his or her salt would eat it! But it's magnificent all the same and here's the recipe:
Chicken pieces (I used breasts tonight)
2 to 4 cans cream whatever of soup, or homemade version
1/4 to 1/2 cup milk (powdered or canned work fine)
5 to 6 onion slices
1/2 cup grated cheddar or other cheese (I left this out tonight)
salt and pepper and other spices you like
Rinse chicken pieces and pat them dry. Place chicken in a shallow baking pan and bake at 350 until almost done, about 30 minutes. Remove chicken and drain grease. Mix soup and milk in a bowl until smooth and creamy, using more milk if necessary. Pour the soup mixture over chicken, add onion slices to the top, and bake another 15 to 20 minutes. If desired, sprinkle shredded cheese on it before the second baking time. The more soup you use, the more gravy you get and that's the best part of this dish for my family.