Lately, I have been revisiting old recipes that were favorites of ours over 20 years ago. Tonight it is chicken thighs, bone in, skin off. Put into a buttered casserole, layer on fresh mushrooms, artichoke hearts, (I used frozen)and threw in crushed garlic cloves. Then a sauce made from a can of cream of mushroom soup (regular, not the fat free stuff) mixed with half and half, a bit of sherry wine and poured over the chicken. Parsley is sprinkled over at the finish. This bakes for 90 minutes and is divine. It is served with a lemon juice, and zest, mustard seed, chicken broth, butter, rice that is browned then baked. Parmesan, lemon and zest are fluffed in at the end. This recipe came from a volunteer with the police department. She had been a nursing supervisor for 25 years, then came to work with my volunteer program for ten years before she passed away. She was an excellent cook and had many of the secret recipes from Blum's Department store.
She had a friend who traveled from the north state to So. CA twice a year. Somewhere down in artichoke country, there was a place that turned artichoke hearts into a very tasty fried morsel. They were frozen and she would bring back boxes of them for her friends. It was suggested that we use those delightful morsels on top of this chicken casserole dish at the last thirty minutes of cooking when the dish was uncovered. OMG, were they good. After our supplier passed away, I used the drained, marinated,or frozen hearts with good results.
For those of you who shun the canned cream of mushroom soup, I must say I think it is an excellent product. Sometimes, in the winter, I gently warm the condensed soup, mixed with a little half and half, home made chicken broth, and a splash or two of sherry wine. We have it for lunch with a few toasted almond slices on top.....excellent!