Mushroom and Cream Dilly Chicken

Our church has pastorates which are smaller than our church but bigger than a care group.  We meet twice a month, mid week and when we get together we eat supper together to start our evening.  Most times it is a potluck and I thought it might be a good idea for us to start sharing some meal ideas for larger groups.

This Chicken in sauce is economical as far as a meat dish goes. 

• 4 kilograms / 8 pounds  boneless chicken thighs or chicken breasts
• 1 pound of frozen peeled large shrimp with tails on (optional)
• 4 - 6 cups of sliced mushrooms
• 1 48 ounce can mushroom soup
• 1/2 cup dry onion soup mix
• 1/4 cup lemon juice
• 1/4 cup freeze dried dill weed
• 1 tablespoon chopped parsley (optional)
• 1/2 cup sherry or chicken stock

1. Arrange the chicken thighs or breasts in the bottom of a large roasting pan.
2. Sprinkle the sliced mushrooms over the chicken
3. Combine the remaining ingredients and pour over the chicken.  Cover.
4. Bake in a 350 oven for 2 hours. Add the frozen shrimp and continue to bake an additional hour uncovered.
5. Sprinkle with chopped parsley for garnish (optional)

Note about cooking time.  I know this sounds like a very long time to bake the dish but it takes a long time just to get the sauce to a simmering point.  The chicken is not browned before putting the dish together so do not try to adjust the time.  If you break this recipe into half or even less.  ..adjust the cooking time.  If I was making enough for one family, I would still bake the dish at least one hour. . .and maybe even 1.5 hours.

This chicken served over hot rice or pasta or mashed potatoes with a salad and rolls  will serve 30 - 35 people.