2-4#
skinless, boneless chicken breasts
1
can cream of mushroom soup
1
pkg. dry onion soup
Cut
chicken into 1” pieces, put in a pan with enough water to almost
cover. Simmer about half an hour.
Meanwhile, in a 2qt. casserole
dish, combine canned and dry soup. Drain chicken, saving about
8-12oz. cooking water. Stir this into the soups. Add chicken,
mixing to coat each piece, then bake, covered for about a half hour
at 325°. Serve over mashed potatoes with a tossed salad or steamed
broccoli. . .Lin
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