When I see a recipe that calls for “cream of yadda-yadda” I always take that as a personal challenge. It’s like that recipe says “Hey…hey, Stacy! Think you can conquer me?! I was made for casseroles, so think again, sista!” Then, of course I have to make the recipe without the soup and then say “Booya” at least 4 times during dinner.
I love Italian food – I think I must be part Italian. I love Mexican food too…and Asian food. I’m Italimexian. Yep, that’s me. Country Italimexian.
Booya.
In cooking through my stash this week, we’re doing Texas…just like Bubba. I’ve already told y’all I just love Texas. This cookbook is from one of Barry’s friends, Will. He’s the same one who gifted Barry with a hideously ugly artificial armadillo. Men give weird gifts. This cookbook still resides in my home – the armadillo does not. RIP armadillo.
I love this cookbook – Bubba Does Texas. It’s just so stinking hilarious! There are jokes all the way through and funny little cartoons. I love Bubba. I’d have him for dinner…except, I think he might be fake, just like Betty Crocker. I try not to dwell on it, cause then it just makes me mad.
If you live in Texas, this would be great to give for Christmas gifts!
This recipe called for cream of mushroom soup AND onion soup mix…two things I don’t buy. So, I just sorta took this recipe and added some stuff I had. And guess what? Booya – it was stinking awesome. Take THAT, Bubba.
I also cut out the wine – when a recipe calls for wine, you can almost always substitute chicken broth instead. Except, I didn’t do that either. I just left it out all together. I’m such a rebel. And I have nothing against wine…I just didn’t have any.
Instead of the soup, I used sour cream and just used some dried minced onion and onion powder for the onion soup mix. That’s what I always do when it’s called for in a recipe. My mind just automatically cuts that onion soup out.
Almost always when I want to get rid of canned cream-of soup, I’ll make it from scratch, use my homemade mix, or use heavy cream/sour cream in place of the soup. I went with sour cream this time.
This recipe was super easy to whip together. I used chicken tenders so it would be extra…tender. HA! Annie prefers chicken tenders over breast, so I try to use them as much as possible –plus, they cook faster. I like quick.
This turned out SO GOOD!!! You could serve it over rice or noodles…but, I’ll be honest. I just served it as-is. I sorta forgot to cook any rice and everyone was screaming around dinner time (me not included) so rice sorta fell through the cracks. Oops. I served the leftovers with brown rice – which I used to HATE but I’ve sorta fallen in love with.
Booya, Bubba.
Chicken Italiano
- 1 ½ pounds boneless chicken tenders
- 8 ounces tomato sauce
- ½ cup sour cream
- 1 tablespoon dried minced onion
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon pepper
- 4 ounces mushrooms, drained
- Rice for serving
- Parmesan
- Place chicken in a greased baking dish.
- In a small bowl, combine sour cream, tomato sauce, onion, salt, onion and garlic powder, oregano, basil, and pepper. Spoon over chicken.
- Top mixture with drained mushrooms.
- Bake at 350 degrees for 30 minutes or until chicken is tender.
Yield: 4 servings
Talk to me about dairy substitutes, if you can. Is it possible to replace “cream of” with more broth? Obviously it won’t be creamy, but my daughter has a dairy protein allergy and we can’t cook with cheese, cream, milk, etc (seriously… two years with no cheese….). I just can’t do the dairy alternatives (fake cheese…. just no). Just curious if you could suggest substitutions.
You might try this recipe I have for a cream soup base? Because I know they make powdered non-dairy milks.
https://www.humoroushomemaking.com/homemade-cream-of-soup-mix
Well I see that nobody has commented here in a long time, but I tried this recipe for the first time today. Oh.My.Word. I made some changes as I’m known to do. I used my cast iron skillet, sliced 4 breasts into cutlets, breaded them lightly with bread crumbs, then browned in olive oil. Once they were all brown on both sides I then added a few cups of fresh sliced onions and mushrooms, placed chicken on top, then poured the sauce over top. I made a little extra sauce and left out the dried/powdered onions. I then baked it all for about 25 minutes, served over some fresh made Amish Egg Noodles (the best!), sprinkled with some grated parmesan. I love that there was no cream of who-knows-what! It was EXCELLENT!!! Will def be making this one again!
So what you’re saying is, you didn’t make this recipe at all. Ha ha ha! 🙂
Fair enough. I used it as an INSPIRATION! How about that? No matter, it was still wonderful! Thanks for the getting me started. lol
Ha ha! 🙂 That’s fantastic! I’m so glad to hear it was yummy – and I might have to make this again this upcoming week.
Stacy if all I have on hand is drumsticks, would it make this an S meal? or can I not use drumsticks as that’d make a bad combo? I am new to THM, so thanks in advance 🙂
You could use drumsticks and pick the meat off…but it would be an S. Dark meat is S. 🙂
Stacy, your blog posts often make me laugh and bring some joy to my dreary workdays. I laughed out loud at this post (I’m at lunch so it’s okay). I love how the title of the cookbook says “With Jokes” on the side; I don’t know why it’s so funny to me but it is.
Because what is Bubba without jokes? Nothing I tell ya, nothing.
Mmmmm. I’m always looking for new ways to do chicken. 🙂
I think everyone is. 🙂
I’m glad I’m not the only one who forgets to cook the rice or pasta sometimes. 🙂
The recipe sounds great!! trying it soon. If you come to TX let me know.
I would LOVE to come! Barry goes to Houston regularly.
Stacy,
We actually don’t drink alcohol of any kind, not even wine. Apple juice or grape juice can also be substituted for alcohol in recipes also and they turn out just fine.
JoLene
Good to know! I don’t keep juice, so I didn’t know that. 🙂
My mom has always subbed Dr. Pepper for wine (it’s probably a southern baptist thing ?). Planning to try this recipe tonight. It sounds delish!
Fist bump to all my Southern peeps out there! Woot!
This sounds awesome – and answers my question of what to make for dinner tonight! Thanks, Stacy!
Bonappetit!
It was a hit! My boys proclaimed it the best Italian meal I’ve made since lasagna (and they LOVE lasagna!). I don’t eat mushrooms (they don’t like to get in my belly), so I just left them out and sprinkled the parmesan cheese. Served with brown rice and mixed veggies. DELICIOSO!
Hooray!!!! 🙂
I just keep thinking how I would love to be a fly on the wall in your kitchen while you are cooking…. listening to you have conversations with the recipes/food you are cooking! LOL! Also, I have to ask, during dinner, does Barry look at you and wonder why you are saying random Booyas? Or does he just “know” and keeps on eating? LOL!!! I picture this in my mind… cracks me up! Hilarious!
🙂 Barry is pretty much used to anything that comes out of my mouth after 10 years. LOL
This sounds so tasty! I’m always looking for new chicken recipes. I like the fact that you improvised!
That’s me…the queen of improv!
This looks so good! I think I’ll need to try it with Greek yogurt and see how it turns out. I pretty much have all the ingredients in my house except the sour cream. Looks like this is dinner tonight 🙂
I use Greek yogurt and sour cream interchangeably all the time. 🙂
Stacy i just love reading your blog! I cant wait to cook this!!
I love writing it! 🙂
This looks fabulous!
The title of the recipe now has Rosemary Clooney’s “Mambo Italiano” stuck in my head. I like Rosemary, so that works for me.
Thanks! 😀
I feel dumb – who is Rosemary Clooney? LOL
You’re not dumb, just young! Rosemary Clooney was an actress and singer from “back in the day” of Bing Crosby and Fred Astaire. She was in “White Christmas” with Bing.
Ah! Sounds familiar. 🙂
She’s George Clooney’s aunt! And I love White Christmas!
Italimexian. You are hilarious! I lived in Arizona where Mexican was a staple, we have Asian kids, and Italian is practically an American food group. It works for us! Since you came clean on the THM, I will most likely be clicking through on almost every recipe. Of course, even you find a good way to serve liver and onions, that’s a delete! 🙂 Great recipe. It very well may be what’s for dinner tonight.
I can tell you that you will NEVER find a recipe on here from me for Liver and Onions. That’s my solemn vow. 😉 Yuck!