The original recipe came from my Campell’s soup cookbook, with some slight modifications.
4 chicken breasts
1 tbsp olive oil
1 can condensed tomato soup (low sodium)
1/2 cup milk
2 tbsp parmesan cheese
1 tsp basil
1/2 tsp minced garlic
dash salt & black pepper
Preheat oven to 350F
Trim fat off chicken breasts. Coat the bottom of a baking pan with olive oil. Arrange chicken in a single layer.
Combine tomato soup, milk, parmesan cheese, basil, garlic and a generous sprinkling of salt in a small bowl. Mix well and pour over chicken, covering it completely. Top each piece with fresh ground black pepper.
Bake for 25-30 minutes, or until chicken is done. Baste chicken once or twice with tomato mixture while cooking. Serve on top of penne pasta tossed in olive oil and italian seasoning.
*Begin boiling water for pasta once chicken is in the oven and pasta should be cooked by the time the chicken is ready.
Recommended sides: steamed broccoli, red-skinned mashed potatoes, or sauteed green beans and mushrooms (swap vinegar/soy sauce for parmesan cheese).
