Recipe: French Style Baked Chicken (My Great Recipes)

Beth,
Here is your recipe.

FRENCH STYLE BAKED CHICKEN

1 (3 to 3 1/2 lb) Chicken, cut up
Garlic salt
Paprika
1 (10 3/4 oz.) can cream of mushroom soup
1 cup heavy (whipping) cream
1 (8 oz) can water chestnuts, drained and sliced
1 (2 oz) jar pimiento, optional
1/2 cup toasted slivered almonds, optional
1 (10 oz.) package frozen peas

Remove skins from chicken. Place in baking dish in one layer. Sprinkle with garlic salt and paprika.

In separate bowl, combine soup, cream and water chestnuts. Spoon over chicken.

Bake, uncovered, at 350 degrees F for 1 hour or until chicken is tender.

Add peas. Sprinkle with pimiento, if used.

Bake 10 minutes longer.

Sprinkle with almonds, if used.

Good served with:
Cooked rice or noodles, a tossed salad and crunch French bread.

Tips:
For a more festive dish, use chicken breasts. Remove skins. For a more pronounced flavor, brown chicken first in butter.

Source: Recipe Card: My Great Recipes