Baked Chicken with Ham Gravy
Roast chicken gets hands-down delicious when it 's topped with a savory ham gravy that couldn't be easier to prepare.
Ingredients
2 pounds bone-in chicken breast half(4 halves)
4 ounces sliced cooked hamor Prosciutto, cut into very thin strips
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
8 ounces (1 container) sour cream
1 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon paprika
0.25 teaspoon black pepper
4 hot baked potato, split or hot mashed potatoes
4 ounces sliced cooked hamor Prosciutto, cut into very thin strips
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
8 ounces (1 container) sour cream
1 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon paprika
0.25 teaspoon black pepper
4 hot baked potato, split or hot mashed potatoes
Instructions
Place the chicken into a 3-quart shallow baking dish.
Bake at 375°F. for 30 minutes. Pour off any fat.
Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.
Bake at 375°F. for 30 minutes. Pour off any fat.
Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.
Baked Chicken with Ham Gravy
Roast chicken gets hands-down delicious when it 's topped with a savory ham gravy that couldn't be easier to prepare.
Directions
Print
Place the chicken into a 3-quart shallow baking dish.
Bake at 375°F. for 30 minutes. Pour off any fat.
Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.
Ingredients
2 pounds bone-in chicken breast half(4 halves)
4 ounces sliced cooked hamor Prosciutto, cut into very thin strips
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
8 ounces (1 container) sour cream
1 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon paprika
0.25 teaspoon black pepper
4 hot baked potato, split or hot mashed potatoes
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