GRE 2008 #16

[baronessekat]

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 1 hour
Serves: 4

Roast chicken gets hands-down delicious when it 's topped with a savory ham sauce that couldn't be easier to prepare.

Ingredients:

4 bone-in chicken breast halves (about 2 pounds)
4 oz. sliced cooked ham OR prosciutto, cut into very thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 hot baked potatoes, split OR 4 servings mashed potatoes

Directions:

Put the chicken in a 13 x 9 x 2-inch shallow baking dish and bake at 375°F. for 30 minutes. Pour off any fat.

Put the ham in the dish around the chicken. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon over the chicken and bake for 30 minutes more or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.



Yes I was leery based on the name of the recipe. But I was feeling adventurous so I gave it a go.

It wasn't that bad. Nothing wow-whee-wow but it was edible and somewhat tastey.

I think I would have liked it more if the prosciutto had been browned/sauteed a little before being put in the dish. Or maybe Panchetta rather than prosciutto. But I like smokier and saltier ham that prosciutto is.

It's not something that I will rush out to try again, but it's a nice thing to add to the recipe catalog.

Rating: 3.25