This plate is boneless chicken-breast or chicken tenders cover with cream chicken soup.
Creamy-chicken, anywhere !
* Ingredients :
° 4 boneless, skinless chicken breast halves
° 1 can (10.75 oz) heavy-cream chicken soup
° 1 can milk (1075 ounces)
* Directions :
Preheat oven 350°F (175°C).
Place chicken in a 9″x13″ baking dish and season to taste.
Mixing soup with soup can milk/half & half/water (if wanted, use 2 cans to making sauce thicker).
Pour the soup mixture evenly over the chicken and bake in the preheated oven for about an hour and a half or until the chicken is no longer pink and tender.