Monday, January 10, 2011

Mushroom and Cream Dilly Chicken


Our church has pastorates which are smaller than our church but bigger than a care group.  We meet twice a month, mid week and when we get together we eat supper together to start our evening.  Most times it is a potluck and I thought it might be a good idea for us to start sharing some meal ideas for larger groups.
This Chicken in sauce is economical as far as a meat dish goes. 
  • 4 kilograms / 8 pounds  boneless chicken thighs or chicken breasts
  • 1 pound of frozen peeled large shrimp with tails on (optional)
  • 4 - 6 cups of sliced mushrooms
  • 1 48 ounce can mushroom soup
  • 1/2 cup dry onion soup mix
  • 1/4 cup lemon juice
  • 1/4 cup freeze dried dill weed
  • 1 tablespoon chopped parsley (optional)
  • 1/2 cup sherry or chicken stock
  1. Arrange the chicken thighs or breasts in the bottom of a large roasting pan.
  2. Sprinkle the sliced mushrooms over the chicken
  3. Combine the remaining ingredients and pour over the chicken.  Cover.
  4. Bake in a 350 oven for 2 hours. Add the frozen shrimp and continue to bake an additional hour uncovered.
  5. Sprinkle with chopped parsley for garnish (optional)
Note about cooking time.  I know this sounds like a very long time to bake the dish but it takes a long time just to get the sauce to a simmering point.  The chicken is not browned before putting the dish together so do not try to adjust the time.  If you break this recipe into half or even less.  ..adjust the cooking time.  If I was making enough for one family, I would still bake the dish at least one hour. . .and maybe even 1.5 hours.

This chicken served over hot rice or pasta or mashed potatoes with a salad and rolls  will serve 30 - 35 people. 

16 comments:

  1. That looks like good comfort food. I can taste it just by reading the ingredients. Yum!

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  2. A wonderful meal to serve a crowd. I love the combination of chicken and shrimp.

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  3. I'm glad the shrimp are optional -- I'm allergic to them! It sounds delicious!

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  4. I'd love a plateful right now. It looks very tasty...

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  5. Is this what I missed when we were gone? You can make it again, you know.

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  6. Good choice on this photo. It is much more appealing than the original one.

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  7. I made this last night and it was a hit with my husband. (I used the same ingredients but with only 6 chicken thighs) It was very tasty. However next time I think I would add the frozen shrimp half way through the cooking time.

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  8. I'm going to make this recipe for Saturday. I have about 30 people coming over.

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  9. I will be making this recipe over the weekend. We are expecting about 3o guest and I'm doing a buffet.

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  10. I downsized this recipe to feed 4 people, & it was delicious!! Do you think I could cook it in a slowcooker/crockpot??
    On low, do you think 4/6 hours would be long enough??

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  11. I would start with 6 hours on low....you can always keep it warm if it is cooked through.

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  12. sounds good, could it be frozen? we have a reunion and Id like to prepare ahead a couple days.

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    1. To freeze it ahead...prepare it up to the baking process and then freeze and add additional time to bake. I think that should work just fine.

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  13. Do you need to layer the sauce amongst the chicken, or does it eventually make it's way through during cooking?

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  14. Have your ever done this in an electric roaster? If so, what are your suggestions?

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    Replies
    1. I haven't done this in an electric roaster but I don't see why that wouldn't work. Perhaps just keeping an eye on it the first time you try it, particularly the pieces at the bottom and maybe lower the heat and giving it more time to roast would be my guess.

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