Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Boneless chicken breast halves |
| 1 can | Cream of chicken soup |
| ½ cup | Milk |
| 1 small | Can sliced mushrooms |
| 1 small | Onion; chopped fine |
| 2 tablespoons | Chopped celery |
| ½ teaspoon | Salt |
| ½ teaspoon | Coarse ground black pepper |
I haven't posted any recipes for awhile, but here is a delicious one I adapted from one found in our daily newspaper, the San Antonio Express News.
Place chicken in a baking pan so that pieces are touching. Set aside.
Combine chicken soup with milk in a small bowl. Add vegetables and salt and pepper and stir gently. Pour the mixture over the chicken. Bake for 30 minutes in a preheated 350-degree oven.
Posted to Bakery-Shoppe Digest V1 #186 by vergie1@... (Vergie A Ewing) on Aug 13, 1997