This is similar to a recipe I make at home; however, a pan this size calls for far more chicken...I usually use a package of chicken tenders, fry them to a goldenish color (after seasoning with salt,pepper, & garlic) and for the soup part of it I use 1 can crm of chicken, 1 8oz of sour cream, and 1 can of crm of celery. I mix the soups and sourcream and season with pepper and a pinch of garlic powder and them mix the chicken in. I put it into the pan and top it off by sprinkling buttered italian breadcrumbs. After baking for 30 minutes on 350 I scoop it out and put it atop rice that I boil in chicken broth rather than water. MMMMmmmMMMM!!!!!!
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