Saturday Chicken

I have no idea why this is called "Saturday Chicken," but this recipe has been in my family at least since I was little...not sure where my mom got it. I always think it's called "Saturday Chicken" because it takes an hour and a half to cook, and who has time for that during the week??? The original recipe uses cream and cream of mushroom soup, so I have converted it to be gluten-free, casein-free (GFCF), and soy-free (GFCFSF).

Ingredients:
Skinless, boneless chicken (as many pieces as you will eat; we prefer thighs)
1 portion GFCFSF cream of mushroom soup (click HERE for recipe)
1 cup Mimicreme cream substitute (available on Allergy Grocer)
Salt
Garlic Powder
Olive oil

Directions:
Coat bottom of a glass baking dish with olive oil. Put chicken pieces in dish. Sprinkle salt and garlic powder on top of chicken. Make your GFCFSF cream of mushroom soup (recipe HERE) -- don't worry, this doesn't take long at all. Mix 1 cup of Mimicreme in with the cream of mushroom soup. Pour soup mixture on top of chicken. Sprinkle something green on top (parsley or dill works). Bake uncovered at 350 degrees F for 1 and 1/2 hours.

Notes:
This tastes good with baked or mashed potatoes because you can put some of the sauce on top of them like a gravy. Add a green salad for some color, and you're good to go. Happy Saturday! (or whatever day of the week it is!) This can be made the night before and then heated up quickly for a weeknight dinner.