|
What You Need:
(To Serve: 4)
|
|
|
1 chicken cut into serving portions
1 cup evaporated milk
1 can (10½ oz) cream of mushroom soup
Chopped parsley
Paprika
Garlic salt
|
|
Translate this recipe:
|
|
|
|
|
How To Cook: |
|
|
1. Spread out chicken in one layer in a casserole or shallow baking pan.
|
2. Sprinkle with garlic salt. Mix soup with the evaporated milk and pour over the chicken.
|
3. Sprinkle the chopped parsley and paprika on top. Bake uncovered at 350°F for 1½ hours.
|
|
|
|
|