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Monday, May 23, 2016

Chicken Italiano

My niece and her fiancé visited today. They'll be getting married soon. My southern sister gave them a cookbook as a shower gift. My niece said her fiancé has a lot of cookbooks. She usually pulls recipes off the internet--and I admitted I do as well sometimes, but there's nothing like an old-fashioned cookbook. I've got a nice collection and I dragged out some of my favorites. My new nephew-in-law was appreciative and took snapshots with his cellphone of several recipes I pointed out that everyone in the family loves.

One of my favorite cookbooks is The Texas Experience. Hubby brought it home from one of his business trips many, many years ago. (It's a 1983 edition.) 

After my niece and her fiancé left I glanced at one recipe I hadn't tried, Chicken Italiano. It was simple--my favorite kind of recipe! I doubled the sauce as I usually do because I love saucy recipes and I used only chicken breasts instead of cutting up a chicken.

Hubby really enjoyed it. I did, too. 

Give it a try! 

Chicken Italiano

1 (16 ounce) bottle of Kraft's Creamy Italian Dressing
2 packages onion soup mix
2 (4 ounce) cans of mushrooms, drained
2 bay leaves
1 teaspoon oregano
2 pounds of chicken breasts, cut into chunks

Combine the Creamy Italian Dressing, onion soup mix, mushrooms, bay leaf and oregano. Pour over chicken. Bake covered at 350 degrees for 1 hour and 10 minutes. 


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