This recipe is so easy to make and the result is delicious comfort food.
- Garlic salt
- Two chicken breasts
- 1 (10 ½ oz.) can cream of chicken soup
- 1 cup cream or ¾ cup evaporated milk (I use the evaporated milk)
Mix salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Spread chicken in one layer in a shallow baking dish or pan. Dilute the soup with evaporated milk and pour over the chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 ½ hours. (The leftovers are good as enchilada meat).