I came across this recipe after I followed a link on Pinterest for freezer meals. Since school is starting soon and I won't get home till after 5, make ahead meals are a lifesaver. It's was a very simple recipe to make. The family gave it a thumbs up. The only thing is the salt content. Even though I tried to find the lowest sodium content soup, cream of something soups inherently have a lot of sodium. Add the ham to that and it was a bit salty. But remember, my family is a a very low sodium restricted diet and our taste buds just can't handle the same amount of sodium most people can. When I make this again I might try making my own cream soup and using low sodium ham or uncured ham. That way we still get the yummy pork taste with a lot less salt. Another thing, the lady who wrote the recipe said even though the recipe called for only 1 can of soup, she suggested using two to make more gravy. I certainly agree.
[Ingredients] Serves 4
4 Chicken breast
1 can Cream of chicken soup (I like using Cream of Celery, and 2 cans instead for more gravy)
4 slices Swiss cheese
4 slices Ham
3 oz Bread crumbs
[Instruction]
Lay chicken breast (uncooked) in pan. Pour cream of chicken soup on top. Layer ham and swiss cheese. Top with bread crumbs. Cover with foil (shiny side down) and back at 400 for 1 1/2 hours or until no longer pink inside. I like to take lid off foil the last 8 minutes of baking.
Serve with mashed potatoes, rice or egg noodles.
**This meal is easy to adapt for 2 people or even a family of six. If you are making for 1 or 2 people. Take 2 loaf pans or 8x8 pans and put 2 chicken breasts and top with half the soup in each pan. The rest of the ingredients cut in half into each pan. Cover with foil and label. Bake one for dinner tonight if you wish and freeze the other or just freeze both.
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