Jewish Chicken is one of our favorite dishes. It's comfort food for us, so easy to make, and so hearty when Autumn arrives. We like it with wild rice and green beans or spinach and a leafy green salad. It freezes beautifully and this afternoon or tomorrow I'm making several batches of the chicken and quite a bit of wild rice for the freezer.
Yes, I know that no Jew (Orthodox, anyway) worth his/her salt would eat it but I didn't name the dish. I just make it and share it with others!
So here it is:
Chicken breasts (4 to 6 pieces for every 2 cans of soup)
2 to 4 cans cream of whatever soup or homemade version
1/4 to 1/2 cup milk
5 to 6 onion slices
1/2 cup grated cheddar or other cheese, optional (omit if freezing)
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 degrees 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.
To freeze this, just prepare it and put the cooked chicken and gravy in freezer containers. Label with contents and date. When ready to eat, defrost the container contents, warm in low oven or microwave, and top with cheese right before serving.
Variations: Chicken thighs and legs work well in this recipe. Also, add jalapenos, chiles, mushrooms, chopped squash, etc. for variety and color
For more suggestions, recipes, and ideas for filling your freezer with tasty meals, take a look at What a Crock!, the host of Freezer Food Friday.