Sunday, January 25, 2009

Spicy Chicken

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.



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