I Want That Recipe
“Do you have the recipe?” I’ve been asked time and again about the recipe for the chicken served at the “Dinner Theater.” First, thank you, Pastor Tim Pitzer, for bringing us such a wonderful Christmas event, the musical “I’ll be home for Christmas.” Tim selected the chicken dish. It just happens to come from a cookbook that my mother, Lora Lee Parrott, wrote forty years ago. Here are the recipe and the story.
My mom authored more than a score of cookbooks and party idea books. She collected recipes from friends and acquaintances from all around the world. Her most popular collection of recipes is titled, “Sunday Dinner” (1979).
One recipe in “Sunday Dinner” that my family loved came from the kitchen of Lillian Mountain of Flint, Michigan. I don’t remember mom always including the bacon, but I do remember the sauce over rice as a side dish. Yum
My granddaughter, age 5, has asked me to help her make great-grandma‘s chicken for our Christmas dinner. Together, we will be making a memory that stretches across four generations. The recipe is printed here exactly as it is found in my Mom’s book.
Richard Leslie Parrott
*You might enjoy the blog post, “A Tribute to Lora Lee Parrott, March 18, 2011
Chicken Something Different
- Four chicken breasts, halved, boned, and skinned
- Eight slices uncooked bacon
- 2 3-ounce packages of chipped smoked dried beef
- Two cans mushroom soup
- 1-pint sour cream
Line bottom of greased oblong glass baking dish with layers of dried beef. Wrapped each chicken breast with bacon strips. Please breasts in two rows of four each on top of beef. Mix together soup and sour cream and pour over chicken, spreading to completely cover. Bake at 250° for three hours, covered.
“The dish may be assembled and frozen, thawed, and baked when needed. The soup makes good gravy over rice. A delicious Sunday main dish that will bake while you’re at church.“
Mrs. Milton (Lillian) Mountain