FRAN’S CHICKEN
4 whole chicken
breasts, skinned and boned
2 cans cream of
mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge
Farm stuffing
Prepare
stuffing according to package directions and let cool. Cook chicken, cut
breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and
sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake,
uncovered, for 1 hour at 350 degrees. Serves 8.
No comments:
Post a Comment