Baked Chicken Breasts |
| Name: |
Rowena Baker |
| Base: |
NAS San Diego |
| Recipe: |
4-6 chicken breasts 1 can cream of mushroom soup
Salt and pepper to taste 1 can cream of chicken soup
Garlic powder to taste 1 c. sour cream
Parsley 1/2 c. white wine
Place chicken breasts in shallow baking dish. Sprinkle with salt, pepper, garlic powder and parsley. Combine the soups, sour cream and white wine. Pour over chicken. Bake 1 1/2 hours at 325 degrees. Serve over rice. |
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