| Chicken with Stuffing in Cream of Mushroom Sauce |
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This recipe is very easy, tastes great, and can warm up
any cold winter day. It's very easy to
reheat (heat up in a microwave or a frying pan). Sides: Carrots, peas, or any other veggies Wine: dry white |
| Serves 6 |
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| Ingredients | Directions |
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3 Lb. chicken breasts 1.5 tsp salt 1/8 tsp pepper 1 tsp minced garlic 1/4 tsp sage (optional) 1/4 tsp thyme (optional) 1/4 tsp rosemary (optional) |
Preheat the oven to 375F. Cut chicken breasts into smaller piece about 4oz each. In a non-reactive container combine chicken, all the seasonings and herbs, and mix well. |
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10.75oz can of Campbell's cream of mushroom soup Enough milk to fill that soup can (about 2 cups) 3 quart pot or container 9x13x2 pyrex dish |
To make the sauce: Pour the soup into a pot or container. Pour the milk into the soup can to fill it completely. Mix milk and soup with a wisk until no lumps remain. Lay out the chicken in the pyrex dish, evenly pour the sauce on top, bake in the preheated oven for 30 minutes. |
| 12oz. of your favorite stuffing |
While the chicken is baking, make the stuffing following the
directions on the box. After the chicken was in the oven for 30 minutes, take it out, spread stuffing on top, and bake for 15 more minutes. Let stand for 10 minutes before serving. |