Baked Chicken With a Twist |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right. Ingredients:
5 -6 lbs chicken legs |
1 lb bacon |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can cream of mushroom soup |
2 cups sour cream |
1 lb corkscrew macaroni, cooked and drained |
Directions:
1. Arrange chicken pieces in 9x13 pan, skin side up.
2. Cut bacon in 2 lengths and lay over chicken.
3. Bake uncovered at 350 for 45 minutes.
4. Carefully, pour off some grease.
5. Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
6. Transfer chicken to serving dish.
7. Mix cooked pasta with sauce mixture from baking pan and serve.
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