In another bowl, stir together the Cream of Mushroom soups and about half a pint of cream. Pour this mixture on top of chicken. I just add the cream until the condensed soup isn’t so thick and is more like a thick gravy. Aren’t you thinking, “this cannot be good”?? You are so wrong. You will literally want to drink this gravy with a straw. Pour the sauce over the chicken. I’m a salt lover, so sometimes I can’t help adding more shakes of salt and paprika on top.
Bake in a 350 degree oven for 1 to 1 1/2 hours.
- 6 BS Chicken Breasts
- Garlic Salt
- 2 cans Family Size Cream of Mushroom Soup
- ½ pint cream
- Dried Parsley Flakes
- Place chicken in glass casserole dish, sprinkle both sides with lots of paprika and garlic salt. Sprinkle some parsley flakes on the top side of the chicken.
- In another bowl, stir together the mushroom soup and heavy cream. Pour on the top of the chicken. Bake at 350 degrees for 1 hour.
- Whisk around the gravy to mix flavors. Serve the extra gravy on top of mashed potatoes!