A darling friend from our neighborhood brought us dinner the other night since I'm on bed rest and am supposed to limit how much time I'm up and about. The meal was delicious and she even included the recipe! I am totally going to start doing that from now on when I take dinners to people. She explained that it came from a ward cook book from years and years ago and that another neighbor had brought her this very same meal when she had given birth to her last child, some 20 years before. So this is a tried and true/stand the tests of time sort of recipe and I'm so excited to have it now!
{What you need}
4-6 boneless, skinless chicken breasts
1 can condensed cream of mushroom soup
1 cup real cream (reeeeeaaaaal cream)
salt, pepper, and garlic salt
paprika
dried/chopped parsley
Shake salt, pepper, and garlic salt on chicken breasts. Shake paprika on to cover generously. Layer chicken in a shallow baking dish. Mix soup and cream together and pour over chicken. Sprinkle parsley on top. Bake, uncovered, at 350 for 1 1/2 hours. Serves great with rice or mashed potatoes.
Compliments of Connie Early
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