- 4 (8 ounce) bone-in chicken breast halves
- 4 ounces sliced cooked ham or prosciutto
- 1 cup Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 (8 ounce) container sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 4 medium hot baked potatoes, split
- Place the chicken into a 3-quart shallow baking dish.
- Bake at 375 degrees F for 30 minutes. Pour off any fat.
- Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
- Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.