Golden Chicken
source unknown (I probably pulled it out of one of my many cookbooks)
6 boneless, skinless chicken breasts
1/2 stick margarine
1 can (10 1/2 ounces) golden mushroom soup
1/2 cup sliced almonds
1/4 cup water
Place chicken breasts in a greased 9x13-inch baking pan. In a saucepan, combine margarine, soup, almonds and water. Heat and mix just until margarine is melted. Pour mixture over chicken. Cover and bake at 350 for 1 hour or until done.
**MY NOTES: I use chicken with the bone in it all the time. And I use slivered almonds since, for some unknown reason, I have a huge bag of them in my freezer. I also cover the pan with tin foil (I don't have...well, any... pans with lids and very few of my baking dishes have lids) and make sure it seals very well.
source unknown (I probably pulled it out of one of my many cookbooks)
6 boneless, skinless chicken breasts
1/2 stick margarine
1 can (10 1/2 ounces) golden mushroom soup
1/2 cup sliced almonds
1/4 cup water
Place chicken breasts in a greased 9x13-inch baking pan. In a saucepan, combine margarine, soup, almonds and water. Heat and mix just until margarine is melted. Pour mixture over chicken. Cover and bake at 350 for 1 hour or until done.
**MY NOTES: I use chicken with the bone in it all the time. And I use slivered almonds since, for some unknown reason, I have a huge bag of them in my freezer. I also cover the pan with tin foil (I don't have...well, any... pans with lids and very few of my baking dishes have lids) and make sure it seals very well.
No comments:
Post a Comment