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    Cream of Chicken Breasts

    Source of Recipe


    Recipe Introduction

    I have made this with a whole chicken, cut-up and skin removed, and without poultry seasoning. My family loved it. I use reduced-fat cream of chicken soup and lowfat milk. This would be good served with biscuits, rice, or noodles.

    List of Ingredients

    4 skinless, boneless chicken breast halves
    1 pinch poultry seasoning
    1 (10.75 oz.) can condensed cream of chicken soup
    1 (10.75 oz.) can milk; use empty soup can to measure)


    Preheat oven to 350 degrees F (175 degrees C).

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

    Mix soup with soup can of milk. (If desired, use 2 cans of soup and 1 can of milk to make sauce thicker).

    Pour soup mixture evenly over chicken and bake in the preheated oven for about 1-1/2 hours or until chicken is no longer pink and is tender.

    Makes 4 servings




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