Ingredients
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1 cut up chicken
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flour
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cavendars all purpose Greek seasoning (if frying)
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2 (10 1/2 ounce) cans cream of mushroom soup
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2 (10 1/2 ounce) cans cream of chicken and mushroom soup
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2 chicken bouillon cubes or 1 teaspoon instant chicken bouillon
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1.5 (10 1/2 ounce) cans water (use empty soup can)
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1/2 teaspoon cavendars all purpose Greek seasoning
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1 pinch garlic powder
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2 1/2 cups milk
Instructions
- Boil or fry chicken until done.
- PREHEAT 375°.
- FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
- In bowl mix ingredients together beat with wire whisk.
- Place chicken in deep casserole dish.
- Cover chicken with soup mixture.
- Bake uncovered for 1 hour.
- Serve over rice (jasmine (basmati) rice is the best with this recipe).
- REDUCED FAT METHOD: Boil skinless chicken until done.
- Use the broth instead of the water!
- You could also use the broth when cooking the rice.
- This method is much lower in fat than the fried method but doesn't taste as good.
- Also use the healthy request soups to lower even more in fat sodium and calories.