Wednesday, October 20, 2010

Crunchy Baked Chicken

We loved this chicken. It's quick, simple, flavorful, and kid-friendly. Five stars from me!

This recipe comes from a neighbor. It's so simple to prepare; it would probably be great to make for a crowd.

Crunchy Baked Chicken
3-4 chicken breasts, cut into three pieces each
1 c sour cream
1/2 pkg Lipton onion soup mix
salt, pepper, paprika to taste
Pepperidge Farms stuffing (blue bag)

Line casserole dish with foil. Place breasts in dish. Combine sour cream and soup mix. Sprinkle salt, pepper and paprika on breasts. Spoon sour cream mixture to coat the top side of chicken. Sprinkle each breast liberally with stuffing mix and put a dot of butter on each breast. Bake uncovered at 375 for one hour.

4 potatoes
baby carrots

Stab potatoes with a fork. Bake at 425 while you thaw and prep the chicken. Then turn down the oven to 375, add the chicken to the oven, and the potatoes will be done around the same time.

Steam carrots. Season with salt and pepper or with a maple glaze.

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