Yield: 1 Servings
|4||Boneless chicken breast halves|
|1 can||Cream of chicken soup|
|1 small||Can sliced mushrooms|
|1 small||Onion; chopped fine|
|2 tablespoons||Chopped celery|
|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