The recipe was originally in Casseroles, in the old “Company’s Coming” cookbook series, published here in Canada, by Jean Pare. I collected quite a few books from that series!
I’ve been making this casserole since the early 90s, and it always turns out well. And I don’t know who Bev is, but her casserole is tasty, and easy to prepare. The recipe creates a nice sauce that goes well with rice or potatoes.
Bev’s Chicken Casserole
Prep: 15 min Bake: 45 min Serves 2
Ingredients
- 1.5 lb chicken thighs, skin removed
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 of a 10-oz can condensed tomato soup
- 1/2 of a 10-oz can cream of mushroom soup
- 1/2 tsp smoked paprika (optional)
- 1/2 cup chopped onion
- 1/2 cup canned diced tomato
- 10-oz can sliced mushrooms
Directions
- Preheat the oven to 350°F
- Arrange chicken thighs in a single layer, in a medium ovenproof casserole dish.
- Sprinkle the chicken with garlic powder, salt and pepper.
- In a medium-sized mixing bowl, combine the remaining ingredients
- Spoon the sauce mixture over the chicken thighs.
- Cover the casserole dish
- Bake at 350° for 1 hour, or until the chicken is tender
- (Optional) Serve over rice or with boiled or mashed potatoes
Recipe Notes
Slow Cooker: This recipe works well in a slow cooker too. In our old-fashioned 6-quart slow cooker, this recipe takes about 4 hours on low.
Canned Soup: Like many recipes from the 90s, this one used canned condensed soup, which is a real time saver! However, you could make your own substitutes for the canned soup, using the following recipe links, or anything similar.
- Condensed Cream of Mushroom Soup Substitute
- Condensed Tomato Soup Substitute
- Tip: Use the leftover canned soup in other recipes this week. Or, freeze the leftover soup, to use in the future.
Revisions: I’ve cut the original recipe down to 2 servings, from the 4 servings. Also, there are a few more seasonings in my updated version. For comparison, here are the original ingredients, in the Casseroles cookbook version (4 servings)
- 3 lb chicken thighs, skin removed
- ¾ tsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
- 10 oz can condensed tomato soup
- 10 oz can cream of mushroom soup
- 1 bunch green onions & tops, finely cut
- 1 small onion, chopped
- 1 tomato, chopped
‘—————————