Our Recipes
Chicken/Fish |
Split chicken breasts
Paprika
Green onions (or regular onions work too)
Cheddar cheese (or American cheese slices if out of Cheddar like I was) -soup
1 Can cream of chicken soup (undiluted)
1 Can cream of celery or mushroom (undiluted)
Peel skin from split chicken breasts. Rinse. Place bone-side-down in
9x13 pan. Do not stack chicken. Use two pans if necessary.
Sprinkle chicken generously with Paprika. Top with chopped onions or
sliced green onions. Sprinkle 1.5 cups shredded cheddar over chicken
(or lay one American cheese slice on each breast).
Mix one can cream of chicken soup and one can cream of celery or mushroom soup together. Spoon over chicken breasts.
Cover with tinfoil and back at 325 for 2 hours. Mmmm, mmmm!! I just
tried this recipe out tonight. It was delicious!!! Tender, moist
chicken.
** I will substitute a white sauce with added chicken boullion and added celery for the canned soups.- Esther
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