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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I started playing with this recipe awhile ago. It's gone through a few significant changes from the starting point. We serve this with wild rice on the side. My husband loves it...hope you do too! Ingredients:
4 boneless skinless chicken breasts |
1 small onion, thinly sliced |
1 1/4 teaspoons tarragon |
1/4 teaspoon poultry seasoning |
1/4 teaspoon kosher salt |
1/4 teaspoon white pepper |
1 (10 1/2 ounce) can cream of celery soup |
1/4 cup milk |
2 tablespoons chive & onion cream cheese |
1/4 cup slivered almonds (i like to use sunkist almond accents, ranch style) (optional) |
Directions:
1. Preheat oven 375F.
2. Place the chicken flat-touching but not going over each other-in a 13 X 9 baking dish.
3. Put the onion slices over the chicken breasts.
4. Cut the Cream Cheese into chunks and put over the onions.
5. Mix seasonings with cream soup and milk and pour over the chicken.
6. Put dish in 375F oven for 40 minutes.
7. Sprinkle chicken dish with almonds, if desired.
8. Put dish back in oven and bake 10 minutes more or until chicken is done.
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