Site Updated:
February 26, 2014

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Bahamas Chicken Bake

EDITORIAL NOTE: One of our non-cooks tried this on the weekend of February 22-23 and it was not difficult and VERY GOOD!!! Others we know are about to try it!!!

          Put chicken in the oven with this topping and enjoy Happy Hour with the crew while the bird bakes to creamy perfection. To save space, bring skinless, boneless chicken pieces.

Up to 10 servings of chicken
1 cup mayonnaise
1 can cream of chicken soup
1 can cream of mushroom soup
cup white wine
1 teaspoon garlic powder
1 tablespoon curry powder

          Set the oven to 350 degrees. Spray a baking pan and arrange chicken in a single layer, touching but not overlapping. Put mayonnaise, soup, wine, garlic powder and curry in a plastic bag. Seal the bag and squeeze it to mix well.
          Cut an inch off one bottom corner of the bag and squeeze the soup mixture evenly over the chicken. Discard the bag. Bake chicken one hour. Serve with rice or torn pieces of baguette.

See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter 


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