Cheesy Chicken Skillet
|Whole chicken breasts||2 , split|
|Melted butter/Margarine||2 Tablespoon|
|Canned cheddar cheese soup||11 Ounce, undiluted (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Potatoes||2 Medium, peeled and quartered|
|Celery stalks||2 , cut into 2 inch slices|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1⁄4 Teaspoon|
1.In a skillet, heat butter and cook chicken in it until brown from all sides.
2.Put Cheddar cheese, water, potatoes, celery, bay leaf, poultry seasoning, and carrots.
3.Let the mixture boil.
4.Once done, put the lid on and cook on low flame for 30 minutes by stirring in between.
5.Take the bay leaf out and discard.
6.Serve the chicken with the sauce.
If the chicken is left, take a 1 quart casserole lined with aluminum foil, put chicken with remaining sauce in it, wrap and refrigerate. For serving, defrost and bake for 30-35 minutes at 350degrees.