Cream chicken breasts


This plate is boneless chicken-breast or chicken tenders cover with cream chicken soup.

Creamy-chicken, anywhere !

* Ingredients :

° 4 boneless, skinless chicken breast halves

° 1 can (10.75 oz) heavy-cream chicken soup

° 1 can milk (1075 ounces)

* Directions :

Step 1

Preheat oven 350°F (175°C).

Step 2

Place chicken in a 9″x13″ baking dish and season to taste.

Step 3

Mixing soup with soup can milk/half & half/water (if wanted, use 2 cans to making sauce thicker). Pour the soup mixture evenly over the chicken and bake in the preheated oven for about an hour and a half or until the chicken is no longer pink and tender.


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