Easy Chicken Bake

This is one of my husbands favorite chicken recipes.  Even a man with limited kitchen skills (not to imply that mine has "limited skills") could whip this one up.  It's so easy you don't need a really need a recipe.  It's a great recipe for a crowd; easy to extend and double.  When I serve this  for a dinner party I add some fresh sliced mushrooms to the sauce before baking.  One of the nicest things about this chicken is that you can serve more assertively flavored side dishes and the chicken will go very well with them.  It's a mild tasting entree.  I don't make it often because it's not very "healthy" for every-day-eating but it sure does taste good and once in a while we splurge.  Hey, I served it with steamed spinach and brown rice so it's "sort of" healthy, right?

 Easy Chicken Bake

Chicken pieces for 8 to 10 people (I use boneless, skinless breasts)

2 teaspoons paprika

1 Tablespoon of kosher salt

2 teaspoons of garlic salt

1 cup of heavy cream

1 can of cream of mushroom soup

Preheat the oven to 350º F.

Mix the salt, garlic salt, and paprika together.   Pat onto the chicken pieces.  Put the chicken in a 9x13-inch baking pan.  Mix the cream and soup together.   Pour evenly over the chicken, making sure each piece is covered with cream.

Bake un-covered for 1 ½ hr.

Garnish with chives or scallions and serve.

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