Chicken Parisian
(from old recipe cards)
(Crock Pot and Oven Versions)
- 8 chicken breasts (or 4-6)
- S & P & paprika to taste
- 1 can Cr. of Mush soup
- 1 can Cr. of Chick soup
- 1 c sour cream
- 1/4 c flour (if needed for thickening crockpot recipe)
For crock pot version: Sprinkle chicken with S & P & paprika. Place in bottom of crock pot. Mix soups and sour cream together and pour over chicken. Cover & cook on low 6-8 hrs. One hour before done, if it needs to be thickened, take out a little hot soup mixture and mix in the flour; then return to crock pot and stir. Serve over rice or noodles.
For oven version: Bake 350 1 hr covered. Remove cover and bake another 1/2 hour. If chicken is pounded, it only takes 30-40 min to cook. (This also worked baked at 300 for 2 hrs.)