Split 4 whole chicken breasts in half, and put them in a 9 x 13” baking pan. In a small bowl, combine one 10-1/2 oz can condensed cream of chicken soup, 1 c dairy sour cream, ¼ c flour, ¼ c dry white wine, and 6 green onions, finely chopped, including the green tops. Spoon the creamy sauce evenly over the chicken. Bake uncovered at 350˚ for 35 to 45 minutes, or until the chicken is tender. Arrange the chicken pieces on a serving plate, cover with the sauce, and sprinkle with chopped parsley. If you wish, serve with hot, buttered rice.
Makes 4 to 8 servings
Ahhhh, how would we have gotten through the 60s and 70s without condensed cream of something soup?