Chicken Casserole
4-6 boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
1/2 c. shredded cheese (Swiss, Jack or Cheddar)
Sm. jar pimentos
1/4 c. bread crumbs
1/2 c. Bisquick
2 tbsp. Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. paprika
1 tbsp. seasoning salt
1/4 tbsp. butter per chicken breast
1/4 tsp. thyme and parsley
In a mixing bowl, blend together the Bisquick, bread crumbs,
Parmesan, garlic and thyme. Pound each chicken breast
between waxed paper to flatten. Apply a small piece of
butter in the middle of each breast. Roll each breast and
then dip into flour mixture. Line each roll into a 9x13 (or
approximate size) buttered baking dish. Pour combined soup,
milk and pimento over chicken rolls and then top with the
cheese, paprika and parsley. Bake uncovered at 350 degrees
for 45 minutes to 1 hour.
http://www.nancyskitchen.com
