I love recipes that are incredibly easy but still deliver bang-up results, and I found a new one last night for chicken breasts on allrecipes.com. I read the reviews and altered the recipe accordingly, but was so surprised that five ingredients could net a dang-good dinner that took zero brain power.

I served the chicken breasts over rice (made simple with this recipe) and a vegetable on the side (this time I did broccoli), and I was done. The best part was I didn’t even need to defrost the boneless, skinless chicken breasts, but you could easily adapt it for fresh, bone-in ones. And the results were wonderful!

Try this recipe next time you are not in the mood to cook, but want a comforting dinner.

Creamy Chicken Breasts

Ingredients

Four frozen boneless, skinless chicken breasts
1 10.75 oz. can of Cream of Chicken soup
1/2 cup sour cream
1/2 a packet of onion soup mix
Two splashes of milk to thin slightly

Directions:

1. Spray 9-12 inch casserole dish with Pam or oil lightly.
2. Put frozen breasts in dish.
3. In a small mixing bowl, combine cream of chicken soup, onion soup, sour cream and two splashes of milk.
4. Pour soup mixture over breasts.
5. Bake at 325 degrees, uncovered for 55 minutes.

To serve: Place breasts over cooked rice, spoon extra sauce over and garnish with parsley or a dash of paprika, and vegetable on the side. Voila! Dinner in an hour!

Note: For fresh, bone-in chicken breasts, raise oven temperature to 350 and bake for 35-40 minutes.