Recipe by BarbryT
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 http://www.food.com/recipe/cream-of-whatever-soup-441744)
Top Review by RobynLUVs2Cook!
Awesome! Just what I was looking for to satisfy my mushroom soup chicken breast craving. I par cooked some celery, onions, mushrooms in a sautéed pan with basic seasonings, and microwaved some little potatoes and carrots to par cook them quicker, then added to the sautée. After the chicken was prepped with the seasonings, I placed the slightly more than half cooked veggies all around the chicken sides, then poured the soup mix on and covered with foil. 1 hour was WAY to long, will try 40 mins next time. Usually bake chicken by itself for 20, so figured an hour was too long, but have to live and learn of course. Will definitely make again, it was amazing and satisfied my hungry mans belly too! Makes a full meal with the addition of potatoes and veggies, and it's pretty too (see pic). Thanks for sharing!
- 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
Directions See How It's Made
- Preheat oven to 350°F.
- Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
- In a medium bowl, combine condensed soup and half and half.
- Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
- Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).