For a creamier sauce, you can reduce the water to 1/4 cup or stir in a splash of milk or cream at the end of cooking, letting it warm through for a few minutes. If you like a bit more seasoning, a pinch of dried thyme or parsley fits right in without changing the simple, old-fashioned character of the dish. Boneless, skinless chicken thighs can be used instead of breasts; they stay very moist and are often more affordable, which is in keeping with that Depression-era mindset of stretching a dollar. If you don’t have dry onion soup mix, you can sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, and a scant teaspoon of salt for a similar flavor. To bulk it up, add sliced onions or a handful of baby carrots around the chicken before you pour on the soup mixture. For food safety, always start with raw chicken that has been kept refrigerated at 40°F or below, and wash your hands and any surfaces that touch the raw meat. Make sure the chicken reaches an internal temperature of at least 165°F before serving. Once cooked, refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before eating.
Dump canned sliced mushrooms over raw chicken breasts, together with 3 ingredients, into slow cooker for a savory supper that’s my default when I don’t know what to make
