Mix together:
1 ten ounce can cream of mushroom soup
1 cup. Sour cream
6 to 8 oz. shredded Monterey jack cheese.
Sprinkle uncooked chicken breasts (or tenderloins), with paprika and
garlic salt or McCormick rotisserie chicken seasoning.
Spoon mixture over each breast and sprinkle with parsley flakes
(optional). Bake at 350 degrees for one hour, uncovered. After 30
minutes, baste sauce over chicken. Serve with rice.
Note: This also makes a good casserole. I use cooked rice and diced
chicken mixed with the sauce, covered with Jack cheese and bread
crumbs or crushed corn chex cereal.
Source: Kelli Robertson and Sandy Everett
1 ten ounce can cream of mushroom soup
1 cup. Sour cream
6 to 8 oz. shredded Monterey jack cheese.
Sprinkle uncooked chicken breasts (or tenderloins), with paprika and
garlic salt or McCormick rotisserie chicken seasoning.
Spoon mixture over each breast and sprinkle with parsley flakes
(optional). Bake at 350 degrees for one hour, uncovered. After 30
minutes, baste sauce over chicken. Serve with rice.
Note: This also makes a good casserole. I use cooked rice and diced
chicken mixed with the sauce, covered with Jack cheese and bread
crumbs or crushed corn chex cereal.
Source: Kelli Robertson and Sandy Everett
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