I became friends with Lou’s family before she and I ever met. When I moved to Belzoni to open my State Farm Insurance agency, Lou’s brother Andy befriended me. I think he felt sorry for me since there weren’t many single guys in town. Most days, his mother, Gloria Hood cooked a big lunch for Papa, Andy and extras. I quickly settled in as an extra and accepted an invitation a couple of times a week. This dish was on Gloria’s rotation. It is very quick and simple, but the sherry gives the gravy a unique flavor. Your family will enjoy.
Gloria's Chicken Italiano
6 boneless chicken breasts or the equivalent in chicken strips
1 package dry onion soup mix
1 10-ounce can cream of mushroom soup
1/2 cup cooking sherry
2 tablespoons corn starch
1 15-ounce can diced tomatoes
1 onion, sliced thinly (optional)
1 can mushrooms (optional)
Preheat oven to 350 degrees. Season chicken with salt and pepper before laying in an 8 x 11 baking dish. Sprinkle with the onion soup mix. In a separate bowl, combine the cream of mushroom soup with the cooking sherry and the corn starch. Pour this mixture over the chicken. Lastly, add the mushrooms, onions and the chopped tomatoes with their juice. Cover with tinfoil and bake 1 hour. Remove top and bake for 15 more minutes. This dish makes a very special gravy that is perfect served with hot white rice.