This recipe was taken from The I Hate to Cook Book by Peg Bracken (1961) which I was using a lot in 1978. In that book it was known as Saturday Chicken. Family usage (or perhaps custom) somehow transformed the name to Saturday Night Chicken.
- 1 jointed fryer (or any 6 good-sized pieces of chicken)
- 1 tin condensed cream of mushroom soup
- 1 cup cream (don’t cheat and use milk; the cream makes a lot of difference)
- salt and garlic salt
- paprika
- chopped parsley
- mushrooms, if you want a more special option
Take your chicken and salt and garlic salt it a bit, l then paprika it thoroughly. Next, spread it out, in one layer, in a shallow baking tin. Dilute the soup with the cream, pour it over the chicken, mushrooms, and sprinkle the chopped parsley prettily on top. Bake it, uncovered, at 350° for one and a half hours.