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Yogurt Chicken in Tomato Sauce Recipe

Ingredients

6 skinless, boneless chicken breast halves

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 tablespoon tomato paste

1 teaspoon chicken bouillon granules

1 cup milk

1 (6.5 ounce) can tomato paste

1 (6 ounce) can chicken broth

1 (3.5 ounce) can crushed pineapple with juice

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1/2 cup butter

1/2 cup all-purpose flour

Directions

Place chicken breasts in an ovenproof dish. Bake at 350 degrees F for 10 minutes, or until well done.

Place onions and celery in a medium saucepan and heat over medium heat until lightly browned. Remove chicken from oven, cut chicken and place each breast in a separate dish. Pour chicken mixture over chicken. Cover dish and refrigerate overnight.

On the Wednesday of each week, preheat oven to 350 degrees F (175 degrees C).

Stir cream cheese and cream cheese into chicken mixture in the baking dish. Mix together cream cheese mixture and chicken bouillon; spread over chicken mixture. Cover and refrigerate.

In the evening on the third Wednesday of each week, preheat oven to 350 degrees F (175 degrees C).

Preheat oven on broiler setting.

Bake uncovered in preheated oven for 40 minutes, or until chicken is no longer pink.