Wednesday, December 30, 2009

Baked Chicken with a twist

This came from a ward cookbook. It was not a favorite recipe. I probably wouldn't make it again without some sort of modifications. The chicken flavor was good, but I wasn't impressed with the noodles. I thought of adding pepper, but didn't think that would help much. They were too greasy for my taste, and we did drain all of the fat off after the first 45 min of cooking.

  • 3 lb. chicken pieces. We used 3 large split breasts
  • 6 slices bacon
  • 1 can condensed cream of mushroom soup
  • 1 cup sour cream
  • 8 oz twost macaroni (we had shells)
Arrange chicken in 9X13 pan. Cut bacon in 2 inch lengths; lay over chicken. Bake, uncovered at 350 for 45 minutes. Pour off some of the drippings if desired. (we poured them all off and it was still way too greasy for me.) Blend soup and sour cream; pour over chicken. Continue baking another 30 minutes or until chicken is tender.
Meanwhile, cook macaroni as directed; drain. Transfer chicken pieces to a serving dish. Mix macaroni with the mushroom soup sauce; arrange on dish with chicken. Makes at least 6 servings.

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