My mother-in-law first shared the recipe* with me back when we were in college, so it’s been with us since the very start. It reminds me of a recipe my Aunt Joan used to cook when I was a kid that she called “Stupid Chicken” because of how easy it was to make, so that’s what I’m going to call this recipe now. I think hers involved white wine and black olives, but the good thing about this recipe is how easy it is to change. You can add salsa to make it spicy or wine and olives if you want to fussy it up.
serves 4 (2 adults and 2 munchkins)
4 chicken breast halves (2 whole breasts), boneless and skinless
1 can cream of chicken soup, undiluted
parmesan cheese, to taste
garlic powder, to taste
Preheat the oven to 350 degF.* Cut excess fat from chicken. Place chicken in an oven-proof casserole dish. Layer soup, cheese, and garlic powder over chicken. Add about 1/2 cup water (eyeball it) and mix slightly. It will still look thick but will thin out during cooking. Cover and cook for 1 1/2 hours. Stir once or twice as it cooks. It can also be made in a crockpot on low for 8 hours or high for 4 hours.
*Author’s Note: If you recognize this recipe, you’re right that it’s been here before. It was previously on the blog in 2011, but I had some search engine trouble with random crazies who would search for some words that were in the post (it was written before I understood those hazards), so I deleted that one, updated the recipe, and shared it again.