6 Chicken Breasts
1 can (10 1/2 oz) cream of mushroom soup
1 c cream, or 3/4 c evaporated milk
Mix salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1 1/2 hours. Makes 6 servings. You can also bake in a crock-pot for 4-6 hours on low adding parsley when completed.
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