1 can (10 3/4 oz) condensed reduced-sodium cream of chicken soup
1/2 cup light sour cream
1 lb chicken breast tenders (not breaded)
1 package (2.5 oz) thinly sliced smoked ham, coarsely chopped
1 teaspoon parsley flakes
Instructions
Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix soup and sour cream. Arrange chicken in single layer in baking dish. Top with ham. Spoon soup mixture evenly over the top.
Bake uncovered about 1 hour or until chicken is no longer pink in center. Sprinkle with parsley.
Originally Submitted
12/26/2010
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