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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe out of an old church cookbook when I was young. It's simple, and I loved to cook it for my family then as much as I do now. It's a real crowd pleaser! And, regardless of its name, it's perfect any day of the week! Ingredients:
4 boneless skinless chicken breasts |
1 (10 3/4 ounce) can campbell's cream of chicken and mushroom soup |
1/2 cup heavy cream (half and half will work if you don't have cream) |
1/4 teaspoon garlic powder |
1/4 teaspoon parsley flakes |
1 dash cayenne pepper (more if you like some heat!) |
salt and pepper (to taste) |
Directions:
1. Preheat oven to 400 degrees.
2. In a covered baking dish, combine all ingredients except for chicken. Stir well.
3. Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
4. Bake on 400 degrees for about 45 minutes or until tender.
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