Smothered Chicken (1968)

6 chicken breasts
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. dairy sour cream
1/2 C. chopped almonds

Place chicken breasts in a shallow baking pan. Add salt and pepper to taste. Combine the mushroom and chicken soup and pour over chicken. Spread sour cream over all and sprinkle almonds on top. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. Serve rice with the gravy.

From Your Neighbor Lady WNAX Yankton, S.D. October 1968

Donated by the family of Edna Schmidt

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
This entry was posted in Chicken. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *