3 chicken breasts, halved; 6 pieces, skin removed
2 cans Campbell's Cream of Mushroom soup
1 16-oz. carton sour cream
Mix soup and sour cream together. Pour a layer of the sauce in the bottom of a baking dish. Salt and pepper uncooked breasts to taste and lay on top of sauce and cover the breasts with remaining sauce.
Bake 1 hour at 350F. Put breasts on serving platter and use sauce to serve over noodles.
Boneless breasts may be used but then 3/4 of a can of water must be added to sauce mixture.
Surprise! The 1983 White Sox cookbook contains a handful of recipes from famous players of yore. Many of these "old timers" played for the Sox in the 50s and 60s, and it's great to see them included in this book. Nice tribute. You will see the recipes themselves were very "old timery," even in the 80s.
Anyway, here's big Ted Kluszewski, the legendary sleeveless slugger. The man came up to the plate looking and swinging like Fred Flintstone. I'd love to see someone bring that look back today.
Kluszewski was a late addition to the 1959 White Sox team that won the AL Pennant and ended a 40-year post-season drought. Big Klu batted .391 with 3 HRs and 10 RBIs during the World Series, but the Sox fell short to the Dodgers.
He played one more season with the Sox, then got drafted away by the expansion L.A. Angels.
Judging by this recipe, Klu got all the protein and carbs he needed at the dinner table. Take especial note of the use of cream of mushroom soup. As one flips through the pages of this cookbook, cream of mushroom soup appears again and again in the recipes. It seems to have been a staple of mid-20th century American cuisine.
This particular recipe couldn't be any easier. Three ingredients - three! - to make the chicken breasts, which are then served with noodles. I threw some chives over the whole thing to add some colour.
The creamy mushroom sauce is tasty, so you really can't go wrong here.
FINAL SCORE - Eat this and you will grow up big and strong, just like Big Klu!