Hark! Do you hear the quieting down of gastrointestinal tracts across the land? That can only mean one thing. We’ve officially reached the end of Caker Cooking’s Reader Recipe Month!
What better way to wrap up the festivities than by tossing in some old school Bette-Davis-we-loved-you caker pizzazz? Reader Sara got the recipe for Glamourous Chicken from one of her nana’s church cookbooks.
I can only assume that Nana went to the Church of Hollywood because Glamourous Chicken really does live up to its name! Who cares if it’s the colour of wet concrete? The important thing is the taste and dang if this didn’t make for a moist bird. (Although the rice was a little greasy. Cooking in chicken fat might have something to do with that.)
Can’t you just picture Joan Collins eating this while riding around in her limousine, tossing wings and drumsticks at poor people?
“Eat, my destitute darlings!” she’d cry in her sophisticated British accent, rhinestone earrings shimmering in the late afternoon sunlight on Sunset Boulevard. “Eat like me!”
The one thing not glamourous about this dish? Cleaning up.
Thanks, Sara! And thanks to all of you for submitting recipes. I’m sorry I didn’t get to all of them, but rest assured, your recipe might appear very soon on the pages of this blog.
2/3 cup regular uncooked rice (see note 1)
1 package Lipton dry onion soup
1 chicken, cut into pieces
1 can cream of mushroom soup
Grease a Pyrex dish, 7 x 11 inches, and pour uncooked rice on bottom. Sprinkle dry onion soup on rice. Place chicken pieces on top. Mix 1 can of water with mushroom soup; pour over top of ingredients. Cover and bake 1 ¼ hours at 350 degrees; lift chicken at times to spread juice. (see note 2)
Note 1: Cakers, this calls for regular rice, not Minute Rice. Regular rice doesn’t come in a box and takes longer than five minutes to cook. Weird, right?
Note 2: Is it me or does the phrase “spread juice” seem dirty? Never mind. It's probably me.
Source: Caker Sara via her caker nana