ROAST CHICKEN WITH
ALMONDS
10
chicken breast halves Salt and pepper
1 (5 1/2 oz.) pkg.
slivered almonds
1 (10 1/2 oz.) can
cream of mushroom soup
1 (10 1/2 oz.) can
cream of chicken soup
1/4
to 1/2 c. dry white wine, or water or other liquid Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover
with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds.
Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake
at 350 degrees for 2 hours uncovered. Serves 8 to 10.
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