Baked Savory Chicken
Juicy baked chicken with savory celery, onion, and parsley, topped with almonds and optional bread crumbs for a hearty, flavorful meal suitable for family dinners.
Ingredients
Instructions
- Wash chicken parts and cut away excess fat and skin.
- Place chicken in a large Pyrex baking dish as the bottom layer.
- Combine chopped celery, chopped onion, parsley, salt, black pepper, cream of celery soup, and milk to make a sauce.
- Pour the sauce over all the chicken, covering it evenly.
- Bake for 1 hour at 350°F (175°C).
- In the last 15 minutes of baking, sprinkle sliced almonds over the chicken.
- Optional: sprinkle 1/4 cup bread crumbs over the dish.
- Return to the oven and bake for an additional 15 minutes until lightly browned.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in a mixture of olive oil, garlic, and lemon juice for a few hours before baking. If you don't have cream of celery soup, you can substitute with cream of mushroom or make a homemade version using heavy cream and sautéed celery. Additionally, adding a splash of white wine to the sauce can enhance the dish's overall taste.
Serving Suggestions
Serve the baked savory chicken with a side of steamed vegetables or a fresh garden salad for a balanced meal. It pairs beautifully with Ore-Ida Hash Browns for a comforting touch. You can also serve it over rice or mashed potatoes to soak up the delicious sauce, making it a hearty dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Savory Chicken contains roughly 322 calories, with 25g protein, 28g carbohydrates, and 14g fat. It is an excellent source of protein (51% of the Daily Value), dietary fiber (30% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1956mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe and will provide a juicier result. Adjust the cooking time slightly if using bone-in thighs, as they may require a few extra minutes to cook through.
Is there a way to make this dish healthier?
Certainly! You can use skinless chicken breasts to reduce fat content. Additionally, substituting low-fat or homemade cream of celery soup will help lower calories. Adding more vegetables like carrots or bell peppers can also increase the nutritional value.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day in advance, cover it tightly, and refrigerate until ready to bake. Just remember to increase the baking time slightly if baking from cold to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).