Saturday Night Chicken Made in Lodge Cookware from Market Street

This post is sponsored by Market Street.  All opinions are 100% my own.

October.  In Texas it’s when fall starts showing its colors.  I don’t even know where to start when I think about all the wonderful things that I love about fall.  So I think I’ll just say…FOOD.  Because this is when I start using my oven again making those comfort food dishes that just fit the fall and winter season so well.

To make savory roasts, creamy chicken and delicious loaf breads, you need good cookware and bakeware and Market Street has you covered with their new promotion where you can earn e-Stickers for shopping and redeem them for FREE LODGE COOKWARE & BAKEWARE.  Through to January 6, 2015 Market Street is rewarding their loyal guests with this fantastic offer.  You’ll earn one e-sticker for every qualifying $10 spent.  Spend $20 and you will earn two e-stickers and so on.  E-stickers are automatically earned in your Rewards account and you can track them on your receipt, online or on the mobile app.

When you have the required number of e-stickers, select your desired cookware or bakeware item at your local Market Street and give your phone number to the cashier at checkout to redeem for your FREE item!  E-stickers can be redeemed for the promotional Lodge items until January 20, 2015.

I’ve used a number of the pieces already.  The 2.5 qt round casserole.  It is perfect to make a small 2 to 3 pound roast in.  You can even take it from the oven and put it on the stovetop to finish off your gravy!  And the best part?  Clean up is a breeze 🙂  A little bit of soap and water and no difficult scrubbing.

The other night I made one of our favorite dishes in the 2.3 qt rectangular roaster.  Saturday Night Chicken.  Don’t be fooled by the name, you can make it on any night of the week 😉  It comes from “The I Hate to Cook Book” by Peg Bracken.  It’s seriously easy, and tastes amazing.

Saturday Night Chicken

• 2 – 6 Boneless Skinless Chicken Breasts (You can use fresh or flash frozen chicken for this recipe, which really helps if you have forgotten to thaw meat for dinner.  Also, the less chicken you use the more sauce you’ll have.  If you have more chicken just double the next two ingredients if you want more sauce.)
• 1 can of any kind of creamed soup (I generally use cream of chicken or cream of celery.)
• 1 cup of heavy whipping cream

Preheat oven to 350ºF.

Place chicken in a single layer in a baking dish.

Mix together the soup and whipping cream.  I use one of those plastic shakers, which will make it into a pudding type consistency.

Spread the soup/cream mix onto the chicken breasts.  Bake uncovered for 90 minutes.

This is always a hit whenever I make it and to whomever I serve it to.

When I was at Market Street earlier this month picking up my Lodge Cookware and our groceries I happened to go on a Tuesday, and I was wearing pink.  I didn’t plan that, but was so glad it worked out that way because when you wear pink on Tuesdays in October at Market Street and spend $10 or more, The United Family will donate $1* to breast cancer research. *Up to a maxium donation of $10,000.  What an easy way to help give back!

What kind of recipes are your favorite to make in fall?