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Add a photoServings: 8
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/3 to 1/2 c. white wine or possibly sherry
- Equal amount of water (1/3 to 1/2 c.)
- 6 to 8 chicken breasts (or possibly other parts)
- 1 bag shredded Cheddar cheese
- 1 sm. bag slivered almonds
- Rice
Directions
- Mix the soups, wine, and water together. Bone and skin the chicken breasts; lay in a 9 x 13 pan. Pour liquid mix over chicken. Sprinkle heavily with cheese. Cover pan with foil. Bake at 300 degrees for 3 hrs.Before serving, sprinkle with slivered almonds and put under broiler till almonds begin to brown. Serve over rice. Can also be prepared in slow cooker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 151 | 50% |
| Total Fat 16.89g | 21% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.15g | |
| Cholesterol 85mg | 28% |
| Sodium 593mg | 25% |
| Potassium 326mg | 9% |
| Total Carbs 5.78g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.98g | 1% |
| Protein 27.81g | 44% |
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