| Crushed Chip Chicken |
Recipe Type: Entree
- 1 1/2 to 2 lbs Chicken Tenders, Cut Into Pieces
- 2 Cup Chicken Broth
- 2 Cups of White Wine
- 4 Chops of Celery
- 8 oz. of Barilla Linguine
- 1 Can Progresso Cream of Mushroom Soup
- Crushed Cape Cod Potato Chips
- Gently poach chicken tenders, celery, broth and wine in a large pot until tender.
- Break linguine and add to the pot. Cook for 5 more minutes, then pour cream of mushroom soup.
- Mix well. Pour into large casserole dish.
- Top with crushed potato chips.
- Bake for 30 minutes or until bubbling.
- Serve.
Google Recipe View Microformatting by Easy Recipe
.gif)
