Bill Hogan/MCT

Contrary to what most people do on Easter Sunday, our family seldom has a big meal. Instead of the traditional ham and all the fixings, we sometimes rely on an old favorite: chicken.

Who doesn't like chicken? And there are so many ways to prepare it. It could be as simple as a chicken casserole or maybe a chicken pot pie.

Recently, I was trying some new ideas with chicken and came up with two that I think are worthy of sharing. One is a quick skillet dinner and the other is made in the slow cooker. Wouldn't it be great to come home from church and find that dinner is ready to enjoy?

One recipe comes from the Lipton kitchens. Of course, as I usually do, I made a few changes. It received a "two thumbs up" when tasted by some of the family.

The original recipe called for breast halves, and the cooking time was 45 minutes. I opted for chicken tenders, and that reduced the cooking time to 15 to 20 minutes. The original recipe was called "No-Peek Skillet Chicken," but I must admit I peeked. After all, I wasn't sure how long the chicken tenders needed to cook and felt that I should check them several times.

I don't know the origin of the other chicken recipe. It was hand-written on lined paper but did not have any note as to who was the creative cook who made it.

This one also called for chicken breast halves, but I used chicken thighs, which are my favorite part of the chicken. They are also good on the budget. You could use other chicken pieces according to your family's preferences. This recipe was changed quite a bit from the original. It was one of those "taste as you go and add as needed" recipes.

I call this one Chicken Thighs with Vegetable Gravy. The "gravy" is a combination of the soups and a package of Knorr Vegetable Soup Mix. Wonderful flavor!

(Adjust these recipes as needed if you have a large group to feed.)


  • 1 tablespoon olive oil
  • 1 tablespoon butter (can always add a little more, if needed)
  • 10 to 12 chicken tenders
  • 1 can (14.5 ounce) diced tomatoes (do not drain)
  • 1 jar (about 4 ounces) sliced mushrooms, drained
  • 1 teaspoon minced garlic
  • 1 envelope Lipton Onion Soup Mix
  • Cooked noodles or rice

Heat oil and butter in 12-inch skillet (I like to use my electric skillet). Add chicken tenders and brown lightly. Add tomatoes, mushrooms, garlic and soup mix. Stir until well mixed. Simmer covered about 15 to 20 minutes until chicken is tender. Check and stir as needed while cooking. Serve over cooked noodles or rice.


  • 6 skinless chicken thighs
  • 1 can cream of chicken soup
  • 1 can cream of asparagus soup
  • 1 package Knorr vegetable soup mix
  • 1 cup chicken broth
  • 4 ounce jar small whole mushrooms, drained
  • 1 can sliced water chestnuts, drained
  • Cooked rice

Place chicken thighs into slow cooker. In a bowl, combine the canned soups, vegetable soup mix and chicken broth. Mix well and pour over chicken thighs. Add the mushrooms and water chestnuts. Cover and cook on high for 3 ½-4 hours or until thighs are tender. Serve over cooked rice.

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