4 pounds skinless, boneless chicken breast halves
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon minced fresh parsley
1 teaspoon crushed saltine cracker crumbs
1 tablespoon chopped fresh thyme
1/8 teaspoon dried basil
1/4 teaspoon dried sage
1 teaspoon dried thyme
1 tablespoon dried sage
2 tablespoons coarse salt
1 (10 ounce) can condensed cream of mushroom soup
1 (.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped cooked chicken breast
2 tablespoon butter
2 tablespoons minced clams
Bring a large pot of lightly salted water to a boil. Add chicken and cook for about 10 minutes. Remove chicken, cut into pieces, and place in a plastic bag; seal and crush meat and vegetable parts until very fine.
Place olive oil in a large bowl and spread chicken pieces into a small bowl. Place the vinegar, parsley, salt, cracker crumbs, seasoning mix, thyme, basil and sage in another small bowl. Add butter, clams, chicken and soup and stir together. Pour the chicken mixture into the plastic bag, seal and shake to coat.
Place plastic bag in the pot and pour chicken broth over it. Cover tightly with aluminum foil and simmer over medium heat for 20 minutes. Reduce heat to medium and place lid on pot. Bring to a boil, stirring occasionally, and reduce heat to low.
Stir cream of mushroom soup, cream of mushroom soup, chicken and cream of mushroom soup into the pot; beat well. Cover and simmer for 2 minutes.
Remove foil from pot; brush chicken with butter mixture, stirring constantly. Reduce heat to low and place pot on the stovetop. Simmer for 2 minutes to allow chicken juices to run clear.
Remove chicken from pan; remove foil from pot. Combine cream of mushroom soup, chicken, cream of mushroom soup, chicken, cream of mushroom soup, and chicken; pour mixture over chicken. Sprinkle with remaining parsley. Let cook briefly. Serve immediately.
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