Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.

caramelized onion soup glaze that bastes it as it cooks. You make this when you want something comforting, reliable, and just old-fashioned good.

Serve this chicken straight from the glass baking dish with a big spoon for that glossy onion glaze. It’s wonderful over fluffy mashed potatoes or buttered egg noodles to catch all the drippings. On the side, think like a 1960s Sunday table: a green vegetable such as buttered peas, green beans, or a simple tossed salad, and