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Mom's Chicken Breasts With Mushroom Soup

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“Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)”
READY IN:
1hr 5mins
SERVES:
3-6
UNITS:
US

Ingredients Nutrition

  • 3 -6 chicken breast halves
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
  • 5 14 ounces half-and-half (1/2 soup can) or 5 14 ounces milk (1/2 soup can)
  • onion salt
  • celery salt
  • garlic powder
  • pepper

Directions

  1. Preheat oven to 350°F.
  2. Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
  3. In a medium bowl, combine condensed soup and half and half.
  4. Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
  5. Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

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