Constance
Master Chef
If you're one of those who turns his nose up at cooking with condensed soups, this recipe is not for you. It sure is delicious, though.
Season chicken pieces with pepper, and put in baking dish. Do not add salt...there will be plenty in the sauce. Spread a can of undiluted Golden Mushroom Soup over the top. Thinly slice tomatoes and place on top. Bake, covered, at 350, until chicken is very tender. Remove foil, and grate fresh Parmesan cheese over the top. Return to oven and let cheese melt.
Serve with baked potatoes, spooning the delicious gravy over the top.
Or, serve with buttered noodles.
Or, for a chicken version of a hot roast beef sandwich, lay boned chicken pieces on top of a slice of Texas Toast (untoasted), put a dollap of mashed potatoes on top of the chicken (opt), and spoon the gravy over all.
Season chicken pieces with pepper, and put in baking dish. Do not add salt...there will be plenty in the sauce. Spread a can of undiluted Golden Mushroom Soup over the top. Thinly slice tomatoes and place on top. Bake, covered, at 350, until chicken is very tender. Remove foil, and grate fresh Parmesan cheese over the top. Return to oven and let cheese melt.
Serve with baked potatoes, spooning the delicious gravy over the top.
Or, serve with buttered noodles.
Or, for a chicken version of a hot roast beef sandwich, lay boned chicken pieces on top of a slice of Texas Toast (untoasted), put a dollap of mashed potatoes on top of the chicken (opt), and spoon the gravy over all.