Fruited Chicken En Creme

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This is a recipe from a Betty Crocker Book. This dish was made for me at my personal bridal shower, (given by Cyndi) by my Aunt Jane. I will always remember my Aunt Jane when I make it.

Shared by Lesl1e,
Marietta, Ohio

Ingredients

  • 2 Tbs. oil
  • 2 Tbs. butter or margarine
  • 6 chicken breasts (about 2 1/2-3 lb.)
  • 1 can cream of chicken soup
  • 1/2 C. light cream
  • 1/2 C. pineapple juice or sherry
  • 1/2 C. green seedless grapes
  • 1 13 1/2-oz. can pineapple tidbits, drained
  • 1 6-oz. can sliced mushrooms, drained

Directions

Heat oven to 350 degrees. Heat butter and oil in 13x9x2-inch baking dish. Place chicken pieces skin side up in dish. Bake 1 hour. Heat soup, cream and juice or sherry in saucepan stirring occasionally. Stir in pineapple, grapes and mushrooms in soup mixture and pour over top of chicken. Cover with foil and bake for 15-20 minutes longer. If desired, serve with a cluster of grapes. Sauce can be doubled. Serve over rice if desired.

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