Chicken Breasts Supreme
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
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