6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/2 cup slivered almonds
Put chicken breasts in a shallow pan. Mix undiluted soups together and pour over chicken; spread sour cream over top; sprinkle with slivered almonds.
Bake at 350-degrees for one hour and thirty minutes.
Serve sauce over rice.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
