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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Mark Spitz Recipe

3.2 stars - based on 2 votes
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This recipe for Chicken Mark Spitz is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400ºF 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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