Here is a classic stick to your ribs 50’s style recipe my family loves. It’s probably the easiest way to make a good stovetop chicken dish. We call it Lipton chicken.
In a Dutch oven, take chicken pieces, coat in flour, and fry until lightly brown on each side. No seasoning necessary.
Take an onion, and cut easily into small wedges and drop all over the chicken (I like this recipe because I don’t have to dice anything- I just cut it in my hand over the chicken. Because the recipe sort of steams, the onion can take such treatment). Sprinkle a packet of Lipton Chicken Noodle Soup on top, making sure to break up the seasoning. Pour in 1 cup water. Cover, turn heat very low, and cook until nice and soft. Just make sure it doesn’t burn.
It doesn’t get any easier than that, and has a different taste. To make this really nice, what I do is make a gravy of evaporated milk. Gives it an unusual flavor that we really like.
Take the chicken out, and there will be a lot of great chickeny pieces stuck to the bottom, along with noodles and such from the soup. Use a spatuala to scrape it loose, and then over low heat, with a little extra flour and one can evaporated milk make a nice chicken gravy. Serve the whole thing over rice.
It’s really tasty. I love 50’s style soup based food.
Chicken stuffing casserole
One whole chicken, boiled and meat torn off into bite sized pieces
2 cans cream of chicken soup
One soup can of milk
One jar of chicken or turkey gravy
½ to ¾ cup sour cream
One box stove top cornbread dressing mix
In large pan heat soups, milk, gravy and sour cream until blended. Add chicken and continue to heat. Add dry stuffing mix – stir well and put into sprayed pyrex pan
Heat to bubbly at 375 for about 20-30 minutes.