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chicken breasts cream of mushroom soup cream of chicken soup water flour grated sharp herb stuffing salt
Viewed: 7 - Published at: 5 months agoIngredients
- 4 chicken breasts, split, skinned and boned
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 can water
- 3 Tbsp. flour
- 8 oz. grated sharp Cheddar cheese
- 2 c. Pepperidge Farm herb stuffing
- salt, pepper and garlic powder
Method
- Lay chicken in bottom of foil-lined baking dish.
- Salt, pepper and garlic powder chicken to taste.
- Combine soups in saucepan. Mix flour and water and add to soups.
- Pour mixture over chicken. Sprinkle with cheese and top with herb stuffing.
- Bake, uncovered, at 300° for 2 hours.
- Wine can be added to the soup.
- Serve with rice.
