70's Chicken Casserole

In the 1970s, everyone's mom had a favourite recipe for a casserole using Campbell's Cream of Mushroom soup. Allene shared this recipe for her favourite "easy dinner" when we worked as advertising copywriters in the downtown Toronto Simpsons department store. She would buy a whole chicken and skin and bone it to make this casserole, but you can use boneless, skinless chicken pieces (chicken thighs might be a good substitute.)

When she was having friends for dinner, Allene served this casserole with rice, salad with Green Goddess dressing, and warm rolls. Dessert would be tea, coffee and a fruit platter. Allene said this casserole freezes well, "Just add a little milk and reheat."

• skinned, de-boned chicken parts
• flour
• 1 can Campbell's cream of mushroom soup
• 1/2 can water
• 3/4 can sour cream
• 3/4 cup dry white wine
• butter
• pepper
• milk

1. Cut a chicken into pieces. Discard giblets, neck and back.
2. Put some flour in a plastic bag, add remaining chicken pieces and shake.
3. Lay floured chicken in a shallow casserole dish.
4. In a bowl, empty 1 can Campbell's cream of mushroom soup.
5. Use the empty can to measure out 1/2 can water then 3/4 can sour cream.
6. Combine in bowl with soup.
7. Add 3/4 cup dry white wine.
8. Put a pat of butter on each chicken piece.
9. Pour soup mixture over chicken, lifting edges of chicken pieces to make sure some sauce goes underneath.
10. Shake lots of pepper on top.
11. Cook in a preheated 350 degree F oven for 45 minutes.
12. Turn chicken pieces, spoon sauce over them, and continue cooking for 45 minutes more.You may need to add a little milk if the sauce needs it. Total cooking time 1-1/2 hours.