Thursday, July 8, 2010
Grapeful Chicken - Recipe
Beverly Jennings’s Grapeful Chicken:
4 boneless, skinless chicken breasts
1 (10 3/4 ounce) can condensed mushroom soup
1 large can French-style string beans
1 package slivered almonds
Large bunch of seedless white grapes (approx ½ pound)
Saute chicken breasts until almost done. Cover bottom of a casserole dish with half a can of mushroom soup. Add layer of white grapes. Add string beans. Add slivered almonds, layering them over the string beans. Add chicken breasts to top of mixture. Add remaining mushroom soup. Cover and bake approximately thirty minutes or until chicken is done and the sauce is bubbling.
Serve over steamed rice. Yield four servings.