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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Eugene Recipe

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This recipe for Chicken Eugene is from Maegan & Tommy's Family & Friends Cookbook, 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:  
3 or 4 chicken breasts, halved, boned, and skinned OR 6 -8 chicken tenders
6 to 8 thin slices cooked ham
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 8oz container Sour Cream
1/2 c. cooking sherry (adjust to taste)
1/2 c. melted butter (optional)
1 4oz can sliced mushrooms (optional)
Salt to taste
Paprika
Directions:
Directions:
Sprinkle chicken with salt and pepper. Place ham slices in a shallow baking dish; top with chicken.
Combine all ingredients (except Paprika), blend well and pour over chicken.
Generously add Paprika over top of chicken & sauce.
Cover with foil and Bake at 350 degrees for 40 to 45 mins.
Remove foil and continue to bake for 15 mins to 1/2 hour, or until done
Serve over cooked rive or egg noodles.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Gammie made this when Pop would ask for it after he retired. We make it at least once a week. We also use MORE Sherry than the recipe calls for. Great the 2nd day.

 

 

 

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