I have had the in laws visiting recently and I needed to cook dinner at least some of the time. I needed to make something filling, not complicated, and I couldn’t use fish or pork. Ok. Lets go to the cabinet and see what I’ve got. Chicken breasts, but only two to feed four. That means I have to go with a comfort food to make it work. After a look at what I keep in the cabinet, here is what I came up with.
French Onion Chicken
1 small can cream of chicken (I used cream of chicken with herbs)
1 packet of french onion soup mix
2 large chicken breasts
1- Preheat the oven to 375 degrees (F)
2- Line a dish for baking (think pyrex, corningware, etc) with aluminum foil (I do this for cleaning purposes but if you prefer not to, its up to you)
3- Spoon 3-4 spoonfuls of the condensed soup in the bottom of the dish
4- Lay the breasts on top of the condensed soup, and spoon the rest of the can on top.
5- Sift the French Onion packet to separate the powder from the dried onion. Use half the powder (only half or your chicken will be extremely salty) and sprinkle over top of the chicken.
6- Bake the chicken for 30 minutes. After this time, cut them in half and spoon the soup over the chicken. Sprinkle the dried onion on top
7- Return to the oven and bake for an additional 10-15 minutes. Internal temperature of the chicken should be 165 degrees (F)
Serve with the soup/sauce in the bottom of the pan like a gravy. I served with green beans and corn to keep it healthy but it would have been good with mashed potatoes and the sauce acting as a gravy.