Place the chicken into a 3-quart shallow baking dish.Bake at 375°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.
2 pounds bone-in chicken breast half(4 halves)4 ounces sliced cooked hamor Prosciutto, cut into very thin strips1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup8 ounces (1 container) sour cream1 teaspoon onion powder0.5 teaspoon garlic powder0.25 teaspoon paprika0.25 teaspoon black pepper4 hot baked potato, split or hot mashed potatoes
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