Cream of chicken soup with chicken breast

Cream of Chicken Breasts Recipe -
4 skinless, boneless chickenbreast halves, 1 pinch poultry seasoning, 1 (10.75 ounce) can condensed creamofchickensoup, 1 (10.75 ounce) can milk. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and season to taste.

How to Bake Chicken Breasts in Cream of Chicken Soup
To use bone-in chickenbreasts, bake the meat without the soup topping for 30 minutes. Then, spoon the soup over the chicken and bake for another 30 minutes. If you prefer a thinner sauce, mix the condensed creamofchickensoupwith up to one can of water or milk before using it to cover.

Great easy basic Chicken and Cream of Mushroom soup
Place the chicken over the rice, sprinkle Italian breadcrumbs over the mayonnaise chicken. Mix can of mushroom soupwith 1/2 cup ofchicken broth, add a tablespoon of

Chunky Creamy Chicken Soup Recipe - Taste of Home
Chunky CreamyChickenSoup. I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. —Nancy Clow, Mallorytown, Ontario.

Moms Chicken Breasts With Mushroom Soup Recipe - Genius Kitchen
Put chickenbreasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper. In a medium bowl, combine condensed soup and half and half. Pour over chickenbreasts until well coated. Sprinkle generously with sliced almonds, then paprika. Bake for one to one-and-a-half hours.