Wednesday, November 4, 2009

Chicken a la luffle

I call this recipe, "chicken with a ruffle" This is a recipe that came from David's family when we got married. You give a little, right? I am NOT a cream of anything type person... I just don't see how something that comes out of a can in that form can be healthy! So we NEVER use it... except in this recipe. (and sometimes in enchiladas) So hope you like it... to make it EXTRA tasty add good spices to the chicken when you bake it the first time.. spices like... Rosemary, Poultry seasoning, herbes de provence. Good luck!

(we like to top our rice with the left over soup in the pan and of course... I served it with broccoli)


2 boneless, skinless chicken breasts cut into strips or left whole
1 can cream of mushroom soup (try the Heart healthy kind)
1 can milk
4 Tbsp butter or marg
Ritz crakers for topping

Turn oven on to 350. In shallow baking dish add chicken and melted butter, season to taste. Bake in oven for 15 minutes. On stove top heat 1 can of cream of mushroom, fill the empty can with milk and stir to combine. once heated together turn off stove. When chicken is out of the oven add the milk/soup mkixture and top wih crushed ritz crackers. Bake 15 minutes more. Serve with Rice.

Recipe from David's Mom, SueAnn

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