Saturday, February 26, 2011

Chicken Casserole Frenchette

4 large chicken breasts (boned)
1 cup mayonnaise
5 cups potato chips (3 cups coarsely chopped, 2 cups finely chopped)
1 pkg dehydrated onion soup
1 10 oz. can beef bouillon, heated and thickened with 2 tbsp flour mixed with 4 tbsp water

Sprinkle chicken lightly with salt and pepper. Don't overdo. Grease 8 x 10  baking dish. Dredge chicken breast in mayonnaise, coating well.  Place 2 cups of finely crushed potato chips in paper bag. One breast at a time and shake until well coated. Arrange 3 cups of coarsely crushed chips in bottom of baking dish. Sprinkle with dehydrated soup. Pour on thickened bouillon. Place chicken on top of the mixture. Bake 30 min. Turn and bake 30 min. more.

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