4-5 Boneless Skinless Chicken Breasts
1 can (10 3/4 oz) Cream of Mushroom Soup
1 can (10 3/4 oz) Cream of Celery Soup
2 cans (10 3/4 oz) Cream of Chicken Soup reserving one can for when dish is near done
1/2 cup milk
1 teaspoon chili flakes
1 can (4 oz) canned mushrooms drained, (if you prefer to use fresh, saute mushrooms first before adding them to release their juices.)
In and electric skillet blend soups, milk and chili flakes. Turn heat up to 350 degrees. When bubbly add chicken and cool until it had browned. Turn chicken over and brown other side. This should take about 10 minutes (for both sides). Turn skillet down to 300 degrees cover and cook till done, approx. 30 minutes or until chicken is no longer pink. Be sure to check it and turn chicken over every few minutes. Remove chicken and add remaning can of Cream of Chciken soup. Cook until hot. If mixture is thick add a little milk, if mixture is thin cook down for about 5 minutes back on 350 degrees stirring constantly. Best served with mashed potatoes or rice and green beans.
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