I must admit, I am a Campbell's Soup girl, born and raised. Heck, my personalized soup mug (thanks Nan!) and I live approximately 5 miles from Campbell's Soup. However, as I develop into more of cook, there is quite a bit of controversy about recipes that use "Cream of Yadda-Yadda" soup. The sodium content scares me, but being that I am not a snail, I can live on the edge once in awhile and use it.
Therefore, when a quick and tasty dinner is necessary, I turn to this recipe. Bon appetite!
1 pkg. (6 oz.)Stove Top stuffing mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded
to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
Preheat oven to 400°F.
Combine stuffing mix and water in large bowl. Let stand 5 minutes.
Stir in eggs. Spread stuffing mixture evenly onto chicken breasts to
within 1/2 inch of sides. Roll up from one of the short ends to
enclose stuffing mixture.
Place, seam sides down, in 13x9-inch baking dish. Mix soup and milk;
pour over chicken. Sprinkle with paprika.
Bake 30 minutes or until chicken is cooked through
Subscribe to:
Post Comments (Atom)
1 comment:
Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Vinho, I hope you enjoy. The address is http://vinho-brasil.blogspot.com. A hug.
Post a Comment