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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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My beloved Gram used to make this for us when we were young. I tweaked it a bit because it called for cream of mushroom soup but since I am allergic to mushrooms, she substituted cream of chicken soup. Ingredients:
4 boneless skinless chicken breasts, thawed |
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup |
1 cup plain breadcrumbs |
1/2 cup grated parmesan cheese |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350 degrees.
2. Sprinkle chicken breasts both sides with salt and pepper.
3. In a shallow baking dish like a brownie pan place the thawed chicken breasts side by side.
4. Cover the chicken completely with the cream of chicken soup without condensing making sure that the breasts are all covered completely.
5. Sprinkle the breadcrumbs over the chicken.
6. Sprinkle the parmesean cheese over the breadcrumbs.
7. Cover chicken with aluminum foil and bake for 30 minutes.
8. Remove foil and bake for another 30 minutes.
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