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Well, what do you know? It’s Saturday and this recipe is called Saturday Chicken…how special is that? So, my mom used to make this when I was little, it is one of the favorites in our house! It’s incredibly simple. It’s so simple it seems like it couldn’t possibly be good, but is is ALWAYS the request from my Beard Man and the tots whenever I’m looking for dinner ideas.
All you need is about 6 B.S. chicken breasts, 1/2 pint of whipping cream, paprika, 2 family size cans of Cream of Mushroom soup, garlic salt, dried parsley, and that’s all! Along with the chicken, it makes a gravy (and enough of it that you put it on top of mashed potatoes). Oh, oh, oh baby.
Cut anything ugly off of the chicken and place it in a casserole dish. Sprinkle both sides of chicken with lots of garlic salt and lots of paprika. Optional: sprinkle the top side with a little bit of dried parsley flakes.

In another bowl, stir together the Cream of Mushroom soups and about half a pint of cream. Pour this mixture on top of chicken.  I just add the cream until the condensed soup isn’t so thick and is more like a thick gravy.  Aren’t you thinking, “this cannot be good”??  You are so wrong.  You will literally want to drink this gravy with a straw.  Pour the sauce over the chicken.  I’m a salt lover, so sometimes I can’t help adding more shakes of salt and paprika on top.

Bake in a 350 degree oven for 1 to 1 1/2 hours.


Slightly whisk the gravy around the dish to mix up the flavors. Taste it.  I almost always add even more salt, garlic salt, paprika until I’m super happy.  Serve the extra gravy over mashed potatoes! This is a hundred times yummier than it looks! My husband and I always joke about how ugly this dish is, but how much we both love it!  I will make it until the day I die.
Saturday Chicken
Saturday Chicken
  • 6 BS Chicken Breasts
  • Paprika
  • Garlic Salt
  • 2 cans Family Size Cream of Mushroom Soup
  • ½ pint cream
  • Dried Parsley Flakes
  1. Place chicken in glass casserole dish, sprinkle both sides with lots of paprika and garlic salt. Sprinkle some parsley flakes on the top side of the chicken.
  2. In another bowl, stir together the mushroom soup and heavy cream. Pour on the top of the chicken. Bake at 350 degrees for 1 hour.
  3. Whisk around the gravy to mix flavors. Serve the extra gravy on top of mashed potatoes!




Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!
8 Comments On This Topic
  1. Jessica
    6 years ago

    I LOVE easy! Definitely making this one! Hope you are having a good time!

  2. KT
    6 years ago

    I think it looks good. I’m going to try it for sure, I only need whipping cream

  3. Kari
    6 years ago

    Yummy, do I have to wait until Saturday to try. Looks easy!

  4. Melissa
    6 years ago

    Ok I love this dish. My husbands grandma always used to make it, but I make mine with cream of mushroom soup but everything else is the same. I bet it would be good with cream of chicken soup too. It’s so funny to find that others make and eat this too.

  5. Mariel
    6 years ago

    Don’t make it with Cream of Chicken! That was a mistake! I’m glad you said something. My pictures are Cream of Mushroom as was the posted recipe…but, I’m a dork and in the middle of the post I said Cream of Chicken.

    I’m glad you like this dish! That is funny, it must have been a staple recipe back in the days cause my mom mostly made it when I was little.

    Thanks, Melissa!

  6. Tracy
    6 years ago

    we use a cream of celery and a cream of chicken with ours and serve it over rice!! So delicious…my mom made it for us growing up too, but she called it chicken s**t

  7. Mariel
    6 years ago

    Oooh, I like that name MUCH better!

  8. phasejumper
    6 years ago

    making this tonight!

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