When I was five years old, my best friend was a boy named Barry Robbins, who lived across the street from us. We used to walk to Kindergarten together every day, and we just enjoyed hanging out like kids do. But shortly after we started first grade, I had to say goodbye to Barry because my family moved from northern California to southern California. The night before we left, Barry’s family invited our family to have dinner with them. Barry’s mother made a wonderful chicken dish, and as I’ve mentioned on this blog before, chicken is my favorite food. Back when I was a kid, I must have had a hollow leg because I could eat and eat and eat without ever getting full. So the night we were eating dinner at Barry’s house, all of the kids had left the table except me. Even Barry was off playing with his sister and my sister. I wasn’t ready to leave the table because as usual, I wasn’t full yet, and Barry’s mother kept asking me if I would like yet “another piece of chicken.” And of course, I kept responding with “Yes, please!” I can’t remember how many pieces of chicken she brought to me, but it was A LOT, and finally my mother quietly said, “I think you’ve had enough!”
I never did forget how delicious that chicken was that Barry’s mother made, and when I got older, I wished I had her recipe. Then about 40 years after we had dinner at their house, I was trying out a recipe from an old Sunset cookbook I had had for years. When my family and I sat down to dinner that night, I took one bite of the chicken, and I started to get really excited. I took a second bite, and then I said, “THIS IS IT!!! This is Barry’s mother’s recipe!” Of course my family had no idea what I was talking about because none of them knew who Barry was. I shared the story with them, and now I’m sharing the recipe with you. It’s really easy and just as wonderful as it was back in 1968 when I first had it at Barry’s house. I hope you will enjoy it as much as I do.
Recipe by Sunset/Slightly Adapted by Winner Dinners
Serves about 4
8 chicken thighs or legs (or the equivalent in chicken breasts, if you prefer)
1 (10-oz) can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 teaspoon sage
3 green onions, finely chopped
Preheat the oven to 400. Line a 9×13 baking dish with foil. Arrange the chicken pieces in the dish. Sprinkle lightly with pepper. Combine the soup, cheddar cheese, sage, and green onions. Stir until well-blended and then spoon over the chicken to coat all pieces. Bake uncovered at 400 for about 55 minutes.