I have one of the Lion House cookbooks and usually I'm kind of scared to try some of the stuff in it because I'm afraid of new things. But, I tried a chicken bake and I changed a few things so here is what I did and it turned out super good. I would totally make this again. I made egg noodles and broccoli to go with in and the sauce goes great on the noodles.
6 boneless, skinless chicken breast, mine were still a little frozen and they were huge
Kosher salt
garlic salt
paprika
2 cans cream of chicken soup (it calls for one can of cream of mushroom)
1 large can evaporated milk (it calls for 1/2 c. of this but I like extra sauce)
Preheat oven to 350 degrees. In a 9 x 13 inch pan, sprinkle some Kosher salt, garlic salt, and paprika evenly all over the bottom. Then place the chicken on top (this way you don't have to bother with touching the chicken a lot by turning it over to season both sides). Sprinkle Kosher salt, garlic salt, and paprika evenly over the tops of the chicken. Mix soup and milk. Pour over chicken. Bake for about 1 hour and 30 minutes but check for doneness after one hour or if you have thin chicken, sooner. Yum. This is way good!
1 comment:
I tried this chicken recipe over the weekend and it turned out great! Thanks!
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