Serving Size: 6-8
Ingredients:
3 chicken breasts
2 onions
4 cups water (approximately)
1/4 loaf bread
2 stalks of celery, chopped
Poultry seasoning to taste
2 tablespoons melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Directions:
- Roughly chop 1 onion; combine in a saucepan with chicken breasts and approximately 4 cups of water. Boil until chicken is tender. Remove skin and bones and cut into serving-size pieces. (You can save the chicken stock to prepare another recipe).
- Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 1/4 of a loaf) and lay in bottom of pan.
- Slice 1 onion thin and lay on top of bread. Sprinkle celery and poultry seasoning on top. Lay chicken pieces on top. Pour melted butter over chicken pieces.
- Combine mushroom soup and cream of chicken soup and pour on top.
- Cover the top with sharp cheese slices all over the top. Bake at 350 degrees for about 30 minutes until lightly browned and bubbly.
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The recipe says “save the chicken stock”
For what though? No where in the rest of the recipe does it mention adding or doing something with the chicken stock.
Also the last sentence “bake until done” ? This concerns me…
Golden Brown? Until the cheese is melted? What is conidered done?
I would love to try the recipe, however I am a little uneasy knowing that some of the steps may have been forgotten in the typing process…
Hi Tina,
Sorry if the instructions were not clear enough. I’ve made some changes.
I changed the recipe.
I browned the chicken breasts.
Didn’t use cheese.
Seasoned bread cubes with sauteed onions and cerlery.
Added one can of water to soup
toasted bread crumbs on top of chicken.
Delicious.
Tina…I think they meant to use the chicken broth later in another recipe.
Also you can usually tell if something is done by looking at it. If it is bubbling and brown it is DONE! The chicken was already cooked!