Holiday Buffet Chicken
Holiday Buffet Chicken is an moderately easy dinner. Made with 1/4 lb. smithfield or country ham, sliced thin, 8 to 10 single boneless chicken breasts, skinned, 1 (10 1/2 oz.) can cream of mushroom soup, 2 to 3 oz. half and half and 1 to 1 1/2 c. grated sharp cheddar cheese, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 350Β°.
Line bottom of a baking dish with ham; position chicken breasts over.
Combine soup, half and half and pepper.
Pour over chicken.
Top with cheese.
Cover with aluminum foil and bake 1 1/2 hours.
Remove from oven and allow to cool slightly before serving.
Sauce thickens as the dish cools.
Serve with a rice casserole or rice.
Serves 6 to 10, depending on the size of the chicken breasts.
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