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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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It is one of her families favorites. The recipe is very quick to whip together during a busy week. She usually puts a tablespoon-Yes, Tablespoon, of each spice into the recipe (not including the salt and pepper) but you can adjust it to your liking. If you are looking for something light this is not it. It is VERY rich yet has a wonderful flavor. Ingredients:
1 pint whipping cream |
2 (10 3/4 ounce) cans cream of mushroom soup |
1/4 teaspoon curry |
1/4 teaspoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 -2 1/2 lbs boneless skinless chicken breasts, cut in pieces |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
2. Mix together whipping cream, soup and spices. Set aside.
3. Arrange chicken in baking dish and pour soup mixture over the chicken.
4. Bake for 1 hour or until done.
5. Can be served over rice or noodles.
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