One of many of my mom’s 50’s dishes. That’s what I call any of her recipes that use cream of mushroom soup. Below are two versions of this recipe. The first is my adaptation, which is my preferred way of making Special Baked Chicken. The original recipe, listed second, was given to my mother probably 50 or more years ago by her friend Mary Newell. Such an easy, yet hearty, dinner for those cold cold winter nights (and yes, it sure has been cold throughout the US).
This also makes an easy dinner for guests.
I have many variations on this recipe and I’ll probably write them up at sometime. My favorite way now is to smoke the bacon wrapped chicken, and then in a pan, saute some onions in butter and then heat up the cream of mushroom and sour cream. Pour over the smoked bacon wrapped chicken. yum!
Crockpot and Freezer meal friendly! Yes! this is crockpot friendly. You can season and wrap your chicken in bacon and freeze it ready to drop into a crockpot before you go to work. Cook on low all day while you work. Drain it carefully (easiest to just get a spoon and scoop out excess fat) and pour the sauce over. Turn to high and cook until it is bubbly. If you don’t freeze the chicken, you will want to only cook for 3-4 hours on low.