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Chicken Mark Spitz Recipe

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This recipe for Chicken Mark Spitz, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoJo and Ed Hanrahan
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
8 ozs. sour cream
parmesan cheese
parsley
salt and pepper

Directions:
Directions:
Place chicken pieces in a baking dish in one layer. Sprinkle with salt and pepper.
Mix together the soups and sour cream.
Pour the soup mixture over the chicken.
Sprinkle with parmesan cheese and parsley .
Bake in a 400F oven for 1-1/4 to 1-1/2 hours.

Personal Notes:
Personal Notes:
This recipe came from a TV interview with Mark Spitz who won 9 Gold Medals in swimming at the 1972 Olympics in Munich. A record that still stands.

EDITORS NOTE: Who would have thought an olympic athletic would be eating canned soup?

 

 

 

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