CHRISTMAS EVE CHICKEN
Meat, Seafood and Poultry
Ingredients
Directions
1/4 pound Smithfield or country ham, sliced thin
8 - 10 single chicken breasts (skinned and boned)
1 (10 oz) can cream of mushroom soup
2-3 oz half and half
1 - 1/2 cups grated sharp Cheddar cheese
1/8 teaspoon pepper
Preheat oven to 350°.
Line bottom of a 9x13 baking dish with ham. Position chicken breasts over ham.
Combine soup, half and half and pepper and pour over the chicken. Top with cheese. Cover with aluminum foil and bake 1 1/2 hours.
Cool slightly before serving. (The sauce will thicken as it cools.) Serve with rice or a rice casserole.
This can be made ahead of time and baked when ready (but be sure to have dish at room temperature before baking).
We have this every Christmas Eve when Steve’s family comes over. One year I didn’t have it and everyone really complained. Now it’s a Christmas Eve Tradition!
8 - 10 single chicken breasts (skinned and boned)
1 (10 oz) can cream of mushroom soup
2-3 oz half and half
1 - 1/2 cups grated sharp Cheddar cheese
1/8 teaspoon pepper
Preheat oven to 350°.
Line bottom of a 9x13 baking dish with ham. Position chicken breasts over ham.
Combine soup, half and half and pepper and pour over the chicken. Top with cheese. Cover with aluminum foil and bake 1 1/2 hours.
Cool slightly before serving. (The sauce will thicken as it cools.) Serve with rice or a rice casserole.
This can be made ahead of time and baked when ready (but be sure to have dish at room temperature before baking).
We have this every Christmas Eve when Steve’s family comes over. One year I didn’t have it and everyone really complained. Now it’s a Christmas Eve Tradition!
Source: PDF page 136
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