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Chicken In the Yellow Bowl

By: Buffy Whitney

"Super easy chicken entree using only a few ingredients baked in one dish, the Yellow Bowl (a large oven safe mixing bowl made by Pyrex®). Of course you can use any large oven proof mixing bowl, but the recipe was passed to me with that name attached for that reason."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup all-purpose flour
8 bone-in chicken pieces, such as breasts, thighs, and drumsticks
1/2 cup vegetable oil for frying
1 (10.5 ounce) can condensed French onion soup
2 (10.75 ounce) cans condensed cream of chicken soup

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a heatproof glass mixing bowl or a 2-quart baking dish with cooking spray.
Place flour in a resealable plastic zipper bag, and place 2 or 3 chicken pieces into the bag. Seal bag, and shake to coat chicken with flour. Tap off excess flour. Repeat to coat all chicken with flour.
Heat oil in a large, deep skillet over medium heat, and pan-fry the chicken until golden brown on all sides, 10 to 15 minutes. Fry in batches if necessary. Place the chicken pieces into the prepared dish. Mix the soups together in a bowl, and pour over the chicken. Cover dish with foil.
Bake in the preheated oven until the chicken meat is no longer pink at the bone, the juices run clear, and the sauce is bubbling, about 1 hour. An instant-read meat thermometer inserted into a thick chicken piece should read at least 160 degrees F (70 degrees C).

Footnotes

Cook's Note
Use your choice of cream soups, such as cream of chicken, mushroom, celery, etc. This is the original recipe from Karen Inman given to me by her daughter Audrey who likes to skip the browning step. She puts raw chicken and soup in the bowl for an even easier version of this dish very successfully. Either way it comes out tender and delicious every time. Because of the high sodium content in the soup the gravy can be salty. Use low sodium soup as an alternative if desired. Traditionally served with mashed potatoes but certainly will go well with pasta or rice.
Editor's Note
The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.