Company Chicken
Yield
6 servingsPrep
12 hrsCook
3 hrsReady
15 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken
lg, breasts, boneless, skinless |
*
|
| ½ | pound |
ham
, deli, lean |
|
| 2 | cans |
soup, cream of chicken
undiluted |
|
| 16 | ounces |
sour cream
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken
lg, breasts, boneless, skinless |
*
|
| 226.8 | g |
ham
, deli, lean |
|
| 2 | cans |
soup, cream of chicken
undiluted |
|
| 462.4 | ml/g |
sour cream
|
|
| 1 | x |
paprika
|
*
|
Directions
Place a few slices of ham on bottom of lightly greased or sprayed flat bottomed baking pan in single layer.
Wrap one slice of ham around each chicken breasts.
Lay on top of ham slices.
Mix sour cream and soup together.
Pour soup mixture over chicken, sprinkle with paprika If made in advance -- cover and refrigerate for up to 12 hours. Place in 225 degree oven, uncovered for 3 hours.
Serve with rice or noodles.
