Easy Baked Chicken

Easy Baked Chicken

No Count recipe

4 skinless chicken pieces, like thighs or breasts
garlic salt (or salt & garlic granules)
paprika
1 can condensed Campbell's Cream of Mushroom Soup
240 ml skimmed milk
parsley (chopped fresh or dried flakes)


Preheat oven to 375 deg. F (190 deg. C) Spray baking dish (approx. 8" by 8") with FryLight.

Sprinkle "bottom" sides of chicken pieces with garlic salt. Turn chicken over and put it in baking dish. Sprinkle top side with garlic salt and paprika.

Combine mushroom soup with milk. Pour over chicken, making sure each piece is covered by mixture. Sprinkle with parsley.

Bake:
for boneless chicken pieces: 45 minutes
for chicken pieces with bone: 1 hour

Chicken should have browned spots on it when you take it out of the oven. If it doesn't, bake it a little bit longer.

The gravy is good on mashed potato, rice, or noodles. Recipe may be doubled -- if so, use 9" by 12" baking dish.

EASY BAKED CHICKEN

Serves 6

1 Syn per serving

6 skinless chicken breasts or 12 skinless thigh pieces (these are moister and tastier)
1 small pot FF natural yoghurt
1 tbsp. olive oil - 6 Syns
2-3 tbsp. lemon juice
1 inch piece of ginger, grated
3 cloves of garlic, crushed
Half tsp. crushed red chillies
1 tsp. ground coriander
Three quarters of a tsp. of chaat masala (found in Indian stores) - Optional

Mix all the ingredients together and rub into the chicken. Marinate in the fridge for at least 30 minutes but for two hours, if possible.
Pre-heat the oven to 180C/Gas 4.
Line a baking tray with foil, place the chicken on the foil and bake for 40-45 minutes.

Lovely served with salad and couscous or SW chips/wedges.