RECIPE: Chicken Jerusalem

Chicken Jerusalem: The sauce and chicken is cooked like a simple casserole dish. For years it's been a long-running tradition in my parents' home... based on a dish my Gramma H made back in the day. And now we're making it in our home...

To me, this is reminiscent of the 1950's casserole dishes... based on the condensed soups made by Campbell's Soup Company. What an imprint the soup company made on kitchens of the time.


In our household, "Chicken Jerusalem" is comfort food. Creamy and good. Savory and rich. One of my hubbies favorites around here...

We start with our ingredients...



Oh, and I forgot one ingredient... paprika. Sorry Lil' Miss Paprika... how could I ever forget you?!



Next we pull out a trusty Pyrex dish and a pat or two of butter.



We place it under the broiler... about 6 inches from the hot flame.



Once the butter is melted...



We add the chicken to the dish... I start with the boneless/skinless chicken thighs...



Then I layer in the boneless/skinless chicken tenders...



And since I've become a fan of seasoning every layer, we do a little bit of kosher salt...



And some black pepper...



Then the casserole dish goes back under the broiler. I leave it there until the chicken just starts to brown. Stay tuned...

Next I start the sauce mix on the stovetop. I put two cans of Cream of Mushroom soup and one can's worth of chicken broth into a medium saucepan. Heat and stir until combined well...





It's probably about time to check the chicken. Sure enough! Turn them over so they can brown on the other side(s) as well. Back under the broiler...





And then comes the sour cream and another pat of butter (just because)...



Stir it in... and if you feel like you got more exercise today than usual then you can add an extra dollop, like I did.



The second side of the chicken should be just browned... so it's time to get this show on the road.



Pour the yummy sauce over the chicken...



Make sure all of the chicken is covered with sauce (otherwise the chicken will get dry while cooking in the oven).



And sprinkle on that paprika...



Set the timer for 1 hour and go wash some dishes... the whole house will begin to smell yummy very quickly!!!




We serve up our Chicken Jerusalem over white rice and alongside some vegetables.



For the hubby and I, this makes enough for two night's dinners. So we get to have this again real soon!

Disclaimer: I didn't have any mushrooms when I made this... but you'll notice in the recipe below that it calls for crimini mushrooms and a quick saute. You can also use canned mushrooms (stems and pieces). I just love the fresh mushroom flavor...

And some people don't like mushrooms at all. You can leave them out like we did tonight... it's still scrumptious!



Chicken Jerusalem
Recipe adapted by Lori Tisdale, from Gramma Haraldsen

Ingredients
6 chicken tenders, boneless/skinless
4 chicken thighs, boneless/skinless
½ cup crimini mushrooms, thinly sliced and sauteed
2 cans Cream of Mushroom soup
Chicken broth, 1 soup can’s worth
1 cup sour cream
2 tablespoons butter
1 tablespoon olive oil and additional tablespoon of butter (for mushrooms)
Salt/pepper to taste

Instructions
Clean and slice mushrooms and sauté in a pan with butter and oil until tender.

Salt and pepper both sides of chicken. Melt butter in casserole pan under broiler. Place chicken in one layer in casserole pan and under broiler for about 4-5 minutes, until lightly browned. Flip chicken and brown on the other side.

While chicken is under broiler, add ingredients to medium saucepan: cream of mushroom soup, 1 can’s worth of chicken broth, sautéed mushrooms and sour cream. Mix well and remove from heat.

Once chicken is browned on both sides, pour soup mixture over the top and return to stove. Cook for 1 hour at 350 degrees F.

Serve over white rice.



enjoy your time in the kitchen...