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June's Original Chicken Breast Supreme Recipe

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This recipe for June's Original Chicken Breast Supreme, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, cut up with skin (original recipe) or
6 half boneless skinless chicken breasts or boneless, skinless thighs or combo of both(modern version)
1 can cream of mushroom soup
3 T. Lipton French Onion Soup Mix (dry)
1 C sour cream

Directions:
Directions:
Wash chicken and pat dry with paper towels. Place in 9x12 pan and season with pepper and garlic powder (do not salt as there is plenty of salt in onion soup mix)

Mix mushroom soup with 3 T. dry soup mix and sour cream -- mixture will be thick. Spread over chicken pieces and bake uncovered at 350 for about 35 to 45 mins. Place chow mein noodles on top about 5 mins. before taking out of oven.

Personal Notes:
Personal Notes:
This is the original recipe which I think Mom created herself. She originally made it with a cut up chicken, leaving the skin on. Nowadays, we usually use boneless, skinless chicken breast and/or thighs or a combo of both. If you get whole chicken breasts, cut them in half. It is a great comfort food. However, I usually double or even triple the sauce and add a little splash of white wine to it. It's nice to have the extra sauce to serve over noodles or rice. The chicken flavor enhances the sauce - I think 1 env. of onion soup is about the right amount for tripling the sauce. If you do make more sauce, you can increase the amount of chicken so you can feed a larger crowd if you're having company.

 

 

 

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