Sally Struthers' Golden Chicken Bake
2 lbs. chicken parts
2 tbsps. melted butter (or margarine )
1 can (10 3/4-oz.) condensed golden mushroom soup
1/4 cup water
1 can (3 1/2 oz.) French fried onions
Arrange chicken pieces, skin side down, in 2-qt. shallow baking dish (12 x 8 x 2 inches). Pour melted butter (or margarine ) over chicken. Bake in preheated 400 degrees F. oven for 30 minutes. Turn chicken and bake 20 minutes more. Blend soup and water, pour over chicken. Top with onions. Bake 10 minutes more (or until chicken is tender). Stir sauce before serving. Garnish with parsley. Serves 4.
For chicken oriental: Flavor soup with soy sauce to taste. Add canned (or barley cooked) peas and slivered water chestnuts to soup during the last 10 minutes of cooking time.
For curried chicken: Add curry powder (to taste) to soup. Garnish with slivered almonds (oven roasted in slow oven or sauteed in butter until lightly browned). Serve with Chinese pea pods as side dish and candied kumquats.
For chicken Italiano: Rub ground basil (or thyme) on chicken parts before placing in baking pan. Avoid overuse of herbs. Use chicken stock (or dry white wine) to thin the soup before pouring over chicken during the last 10 minutes of baking time. Sprinkle fresh grated Parmesan cheese over baked chicken.