Love vintage recipes? This Vintage Chicken Manhattan Recipe comes from a 1988 community cookbook.
I love looking for vintage or handwritten cookbooks when I go to antique shops. Sometimes you do have to dig around to find the really good stuff but the hunt is fun.
This recipe is from a 1988 cookbook I found while looking through an old antique shop.
I will admit that it isn’t the prettiest dish but I think it tasted pretty good. I made some for a few family members too, so that they could test it for me and they all seemed to enjoy it too.
Sometimes, vintage recipes are like that, they’ll taste great but the presentation isn’t the best.
Even though this was a 1988 cookbook, I believe this recipe was labeled as being submitted by someone in the “Class of 1935”. So who knows how old this recipe really is?
Ingredients For Vintage Chicken Manhattan Recipe:
- 4 pounds chicken tenderloins
- Salt and Pepper
- 1/2 teaspoon onion powder
- 5 ounces slices shiitake mushrooms
- 8 ounces sour cream
- 10.5 ounce can cream of mushroom soup
- 1/4 cup chicken broth
- 1/2 teaspoon paprika
Ingredient amounts and recipe directions are in the recipe card below with a print option!
How To Make This Vintage Chicken Manhattan Recipe:
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Preheat oven to 350F.
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Place chicken in a 9×13 baking dish.
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Season chicken with a few dashes of salt and pepper.
I don’t give measurements for salt and pepper for a recipe like this because I feel like everyone has different tastes when it comes to salt and pepper. For example, my best friend likes salt WAY more that I do. haha. Just a dew dashes will be fine. -
Sprinkle onion powder over chicken then toss tenders to distribute seasoning.
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In a bowl, combine the cream of mushroom soup, sour cream, and chicken broth.
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Whisk to combine.
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Layer mushrooms on top of chicken.
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Pour sour cream mixture over chicken and use tongs to toss everything together.
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Sprinkle paprika over the top of the casserole.
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Bake for 45 minutes or until the chicken reaches an internal temperature of 165F.
What Is The Best Digital Thermometer To Use?
I just use a simple digital thermometer that I found on Amazon. I love it because it had a magnet on it and I can stick it to the side of the fridge.
More Vintage Recipes:
- Jello Strawberry Pie
- Vintage Pecan IceBox Cookies
- Broken Glass Cake Dessert
- Southern Carrot Raisin Salad
More Chicken Recipes:
- Air Fryer Chicken Thighs
- Cheesy Chicken Rice a Roni Casserole
- Olive Garden Copycat Chicken Marsala Fettuccine
- Air Fryer Chicken and Broccoli
Vintage Chicken Manhattan Recipe
Vintage Chicken Manhattan Recipe
Love vintage recipes? This Vintage Chicken Manhattan Recipe comes from a 1988 community cookbook.
Ingredients
- 4 pounds chicken tenderloins
- Salt and Pepper
- 1/2 teaspoon onion powder
- 5 ounces slices shiitake mushrooms
- 8 ounces sour cream
- 10.5 ounce can cream of mushroom soup
- 1/4 cup chicken broth
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 350F.
- Place chicken in a 9x13 baking dish.
- Season chicken with a few dashes of salt and pepper.
- Sprinkle onion powder over chicken then toss tenders to distribute seasoning.
- In a bowl, combine the cream of mushroom soup, sour cream, and chicken broth.
- Whisk to combine.
- Layer mushrooms on top of chicken.
- Pour sour cream mixture over chicken and use tongs to toss everything together.
- Sprinkle paprika over the top of the casserole.
- Bake for 45 minutes or until the chicken reaches an internal temperature of 165F.
Notes
I don’t give measurements for salt and pepper for a recipe like this because I feel like everyone has different tastes when it comes to salt and pepper. For example, my best friend likes salt WAY more that I do. haha. Just a dew dashes will be fine.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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