Skinless boneless chicken breast or whole cut up chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 small onion (chopped)
5 or 6 cloves garlic (minced)
1 stick butter
Salt and pepper to taste
Preheat oven to 350. Spray bottom of pan with Pam. Rinse chicken and pat dry. Add salt and pepper to both sides to taste. Saute onion in melted butter, once onions are done, add the chicken and sear on both sides about 3 minutes per, if skinless, boneless. Put in pan and cover. Bake, 20 to 25 minutes for skinless/boneless or until chicken is almost done. While chicken is baking mix all other ingredients plus the left over butter and onions from sauteing. When chicken is within 10 or 15 minutes of being done, remove cover, pour sauce over the chicken and continue to bake, uncovered till bubbly and chicken is done completely.
I serve this over rice, made with chicken stock/broth rather than water.
If the Rotel is too hot, use a chunky salsa instead. I also added one of those small cans of corn to it last night and it was very good!
Bon Appetite
Me
