Ms. Disarray is taking a break from odd food this week to celebrate an anniversary (Happy anniversary!), so I volunteered to fill in. I do not have the fortitude to try the things she does, except maybe the Bacon Wands. Instead, I am sharing one of my family’s favorite recipes: Garlic Chicken.
It is chicken in cream of mushroom soup, so I thought it would fit in with our usual Morbid Curiosity fare. It even has a humorous anecdote to go along with it, so we get a little funny with our cooking, too.
My mother and her friend Cathy made this up about a million years ago, and I don’t know if the recipe even got written down before my mom made up my Mom’s Recipes binder. Nonetheless, all the women in my family knew how to make it. It’s a classic.
As you will see, one of the ingredients is a half cup of white wine. Now, my mom always added the wine after the mushroom soup, so she would use the empty can as a measuring cup. A half a can is a little more than a half a cup, and the sauce actually comes out a little better with that extra ounce of wine. When she wrote out the recipe for me, when I first moved out on my own, the directions called for “half a can of wine.” She knew what it meant, I knew what it meant, no need to elaborate.
Then I got married, and my husband wanted to surprise me by making my favorite chicken for dinner one night. The surprise was ruined when he had to call me half way through to say “Honey, I have no idea how much ‘half a can’ of wine is, and what kind of cheap-ass wine does your mother cook with anyway?” It still makes me laugh (my mom, too). The revised recipe now reads “half a Cup of wine” to forestall any future confusion.
Now, without any further ado, I give you Garlic Chicken:
- 6 Chicken Breasts
- 1 can Cream of Mushroom Soup
- ½ cup White Wine
- 1½ tsp Salt
- 1 tsp Oregano
- Dash of Pepper
- 2 cloves of Garlic, minced or pressed
Preheat oven to 350° F
Put chicken in a large casserole dish. Mix together all the other ingredients and pour over chicken. Bake, covered, for an hour. Serve with rice.
Did I mention it is also one of the easiest things in the world to make? The “serve with rice” part is crucial. That way, if you have any leftovers, you can throw them all in the same container and have chicken and rice casserole the next day for lunch.
For a vegetarian alternative, mix up the sauce, pour it over four cups of cooked rice mixed with frozen peas and bake at 350° F for 60 minutes. The first time I tried this, I assumed that it wouldn’t have to cook as long because there was no danger of raw chicken. I was wrong. It takes all 60 minutes to cook off enough alcohol for the sauce to taste right.