- Boneless, skinless chicken breasts (approximately 4 pieces)
- Black pepper
- 1-2 can(s) cream of mushroom soup
De-fat and wash chicken. Lightly season both sides of chicken with salt, pepper, and garlic. Pour can of mushroom soup into medium bowl. Refill can with milk, and add milk to bowl. Lightly season soup mixture with salt, pepper, and garlic. Stir until well mixed.
Coat baking dish with cooking spray (makes for easier cleanup). Place chicken in baking dish, and cover well with soup mixture (if you're using a large dish or big chicken breasts, use 2 cans of soup & milk). Bake at 350 degrees for approximately 30-45 minutes, or until the center of the chicken is no longer pink. Serve hot with white rice (for the "gravy") and peas for a smash hit!
From: Tara Atkinson, Holy Hill, SC