Mom's Chicken Breasts With Mushroom Soup |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use /recipe/cream-of-whatever-soup-441744) Ingredients:
3 -6 chicken breast halves |
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can) |
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can) |
onion salt |
celery salt |
garlic powder |
pepper |
Directions:
1. Preheat oven to 350°F.
2. Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
3. In a medium bowl, combine condensed soup and half and half.
4. Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
5. Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
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