1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup water
1 tsp. snipped chives
Salt and pepper to taste
1/2 tsp. paprika
|
|
|
|
| CREAMY BAKED CHICKEN | |||
| Yields 6 servings | |||
| 1 broiler/fryer chicken (3 lbs.), cut up 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 1 cup (8 oz.) sour cream 1/2 cup water 1 tsp. snipped chives Salt and pepper to taste 1/2 tsp. paprika |
|||
| Place chicken in a greased 13x9x2-in. baking dish. In a bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until chicken juices run clear. | |||