Sunday, October 4, 2009

Chicken Baked in Cream of Chicken Soup

4 Split Chicken breasts – Skin removed (boneless would work as well)
½ Stick Butter/Margarine Softened
Flour (enough to make a paste with the butter)
1tsp Poultry Seasoning (more to taste)
1 Can Cream of Chicken Soup
½ Can Milk
½ Can Water

Place chicken in a greased baking dish. Combine butter, flour and poultry seasoning to make a paste. Make patties out of the paste and place on top of each chicken breast smoothing over as much of the chicken as possible. Combine the soup with the milk and water in a separate bowl then pour over the chicken. Bake at 350 degrees for approximately 45 minutes (or until chicken doesn’t run pink).

Sorry my recipe isn’t precise but it’s one of my grandmother’s that was never written down and I’ve always sort of ‘wung it’. The butter and flour mixture makes a nice crusty yet soft topping on the chicken. This was one of my favorites as a kid.

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