Vintage Eats Recipe: 1970 Golden Chicken Bake

Carrots and potatoes will cook evenly in a casserole along with the chicken.

Lest you think sugar is a major food group in my kitchen, based on the number of sugar-filled recipes I’ve shared, here is a recipe full of protein and fiber and nutrients. And for some cooks, the best thing about it is its ease of preparation.

Chicken is a mainstay in our home and has been throughout our 43-year marriage. I’ve cooked it hundreds of ways, though there must be thousands of recipes for this versatile, affordable meat.

When I found the ‘Campbell Cookbook Cooking with Soup: 608 Skillet Dishes, Casseroles, Stews, Sauces, Gravies, Dips, Soup Mates and Garnishes (Revised Edition, 1970), I knew there would be many chicken dishes new to me.

The cookbook didn’t disappoint. With directions for ‘Penthouse Chicken’, ‘Poulet au Vin’, and ‘Skillet Barbecued Chicken’, I couldn’t wait to try them all.

But, one night this week, when I needed to prepare an evening meal — or as we say in our house, “Cook supper” — I was too tired from Christmas shopping to try something fancy.

So I opted for ‘Golden Chicken Bake.’

It was as easy to put together as it sounds.

Within 10 minutes of assembling the ingredients, I had popped the 9”-by-12” casserole dish into the oven. After an hour, with just a little fiddling, I served a moist, delicious-smelling main entrée, combined with baby carrots and baked potatoes in the same dish.

This recipe made me think of those my mother fixed while my sisters and I were growing up. As a teacher, she learned how to put together tasty dishes with shortcuts.

I never tasted the shortcuts. Instead, unaware of it at the time, I felt loved because of the effort she put into each meal.

Cooking from the heart is my motto. There is no better way of expressing that than with food, and in particular, comfort food like ‘Golden Chicken Bake.’

No matter who you are or where you live, you can share the language of love with food. Even if you’re a new cook, using these vintage recipes that rely on simple ingredients and methods of cooking, you can provide you and your loved ones with good, homemade food with just a little time and money.

What recipe do you recall from childhood that filled you with good feelings of security, happiness?

Share it in the comments.

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Golden Chicken Bake

2 pkgs (1 lb. each) frozen chicken parts, thawed

2 T. melted butter or margarine

1 can (10 ½ oz) condensed Cheddar cheese, cream of celery, chicken or mushroom soup — I used mushroom)

¼ c. chopped toasted almonds

In shallow baking dish arrange chicken skin-side down. Pour butter over. Bake at 400 degrees for 20 minutes.

Turn chicken; bake 20 minutes more.

Stir soup; pour over chicken.

Sprinkle with almonds.

Bake 20 minutes more or until tender.

Stir sauce before serving. 4 servings.

My thoughts: This was the first chicken dish in which I used nuts of any kind. We had honey-roasted almonds on the pantry shelf so in they went. It was delicious!

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Vintage Find of the Week

This cutie sits atop my stove on display until a time that I need it for measuring sugar, flour, or some other baking ingredient.

How many recipes do you suppose this cup has participated in – hundreds, maybe thousands?

I bet each one was a success!

Have a good week of baking!

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