Friday, September 17, 2010

5 Soup Chicken

•8 pieces Skinless, Boneless Chicken Breast
•1 can (10.75 Oz. Can) Cheddar Cheese Soup
•1 can (10.5 Oz. Can) French Onion Soup
•1 can (10.75 Oz. Can) Cream Of Mushroom Soup
•1 can (10.75 Oz. Can) Cream Of Celery Soup
•1 can (10.75 Oz. Can) Cream Of Chicken Soup

Preheat oven to 250 degrees. Place chicken in a large baking dish. It should be large enough to hold the chicken with room to spare. If necessary, you can split it up into two containers. Combine all soups in a bowl and pour over the chicken. Cover with foil and place in the oven for 4 hours. Remove foil and continue cooking for another hour. Serve with rice or potatoes.

Note: You can speed up the cooking time by cooking at 325 degrees for 3 hours, but I think it tastes better if you cook it for 5 hours. Also, if you don’t have all the soups, you can do a 3-soup version—use the cheddar cheese, French onion and one of the “cream of” soups. A crock pot can be used with this recipe if you can find one large enough.

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