Thursday, March 10, 2011

Chicken Washington

This was a family favorite of ours growing up, and it's so easy that when we all went to college, it was our go-to meal to make when we had company coming over. We called my mom so many times for the recipe that she started calling it "can-can-cup" (for the measurements). I really need to start taking pictures of my recipes, you'll have to take my word for it that it's good!

1 can cream of chicken soup
1 c. sour cream
chicken tenders (frozen okay)
bacon crumbles

Mix the two cans of soup and the cup of sour cream together to make the sauce. Take a 9x13 pan and spray it with cooking spray, spread about a half a cup of the sauce on the bottom of the pan. Then put enough chicken tenders in the pan to cover it in a single layer. Spread the remaining sauce on the top. Put it in the oven at 350 and cook for about an hour. In the last 10 minutes, sprinkle some bacon over the top. Obviously it's best with real bacon, but store-bought bacon bits will do in a pinch. Cook until chicken is cooked through. Serve over rice.

This is a simple, delicious, kid-friendly recipe!

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1 comment:

Kerry said...

Yum. I'm going to make this dish tonight.