This is the old standby baked chicken recipe. It was a staple in my house growing up. Cooking in soup leaves the chicken moist and tender, and provides a nice gravy for rice ~ which is what we always had with this dish. It is an easy chicken recipe, but it does take some time to cook, so if you are going to make this recipe make sure you have planned enough ahead to give yourself time for it to cook.
4 boneless/skinless chicken breasts (you can use bone in, but it will take longer to cook)
1 can cream mushroom soup
Preheat your oven to 350.
1. Rinse off your chicken breasts and pat them dry.
2. Put chicken in a baking dish and season with a little salt, pepper and garlic powder
3. In a bowl pour the cream of mushroom soup. Add a half a can of water and whisk.
4. Pour mixture over chicken breasts.
5. Cover and cook at 350 for an hour or until juices run clear.
When I was growing up and now that I have my own family we always had rice and green beans or peas with this dish. That was the only thing that ever really changed ~ peas or green beans.
You can also have broccoli or asparagus would go well with this. In the summer a nice grilled zucchini is wonderful as well. I love having rice with this, as the mushroom soup makes a great gravy. If you are only doing protein and produce you can leave out the rice.
Although this is not a staple in my house as it was when I was growing up, my husband, the non chicken breast guy tolerates this dish sometimes. I happen to love it. It reminds me of growing up. The little one loves it, although she is not so picky. This is a nice family meal where you can sit at the table and discuss your day.
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